The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 6, 2009
I've made better pound cakes off this site so I'm giving this 4/5 stars. It tasted good, nothing spectacular. Definitely, if I made it again I wouldn't add lemon extract. The lemon extract made the whole cake taste a bit fake. I would have rather doubled the vanilla extract, which I may do next time if I try this again! Though, for the purpose that I made it for it was fine. I used a 9 by 13 pan, cooked for about 45 minutes, and frosted it with some buttercream and topped with fresh fruit in a flag motif.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 22, 2009
This is a wonderful recipe. I made this for my father's day dessert & it turned out amazing. I did a couple of things differently but not anything that really changed the recipe. Instead of lemon extract I juiced a whole lemon & added the zest & I added my yolks & whites seperately because I always whip my whites stiff & fold them in at the end when I make a cake. It just gives a lighter texture which I thought would be great for a pound cake. It definitely has a lemon flavor so don't drizzle w/ anything that you wouldn't want to taste w/ that. Wonderful!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 16, 2009
I did not think this was dry at all! I take it out of the oven 15 minutes early though- maybe that is why? The only disappointment was that I did not find the lemon flavor to be strong enough. Next time I will add more lemon extract. I topped it with a lemon glaze and raspberries. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 15, 2009
My boyfriend absolutely loved this cake. I made it as a base for strawberry shortcake because I do not like the traditional sponge cake cups, angel food cake or biscuit type shortbread. I added the strawberries and a "cream" made of Cool Whip, Sweetened Condensed milk and cream cheese. Yummy! I honestly think he must have gained 3 lbs. from this dessert. Awesome cake!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 15, 2009
Good taste, but somewhat on the dry side. Also, I would suggest omitting the lemon extract or using real lemon juice. The extract gave it a little artifical taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 10, 2009
Wonderful cake! My husband loved it! Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 8, 2009
I didn't have any buttermilk, so I mixed 1/2 tbsp vinegar with 1/2 cup milk. I halved the recipe and baked in a 9x5 loaf pan for about 70 minutes. I loved the dense, moist texture and tangy lemon flavor (I used the juice and zest), but I thought the cake was way too sweet. Next time, I'll cut the sugar to 2 to 2.5 cups for the full size. Tip: Instead of greasing the pan, use parchment paper as a sling to remove the cake easily.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 1, 2009
Great recipe!! Easy to make and amazingly good. To make it a little tastier I added an extra teaspoon of vanilla extract and used real lemon instead of lemon extract.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 1, 2009
THE BEST! My whole family raved about this pound cake. I baked it per the recipe in a bundt pan and it came out perfectly.
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Cooking Level: Expert

Home Town: Bastrop, Texas, USA
Living In: Crosby, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 28, 2009
This is an excellent recipe, and yes it is very simple; however, I would separate the eggs whites from the yolks--this really does makes for a super mosit cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 26, 2009
I must say that I am quite impressed by the simplicity of this recipe! My daughter and I tried this one sunday and we loved it!!! No more box cakes for us!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 25, 2009
Absolutely perfect! We had originally tried making a Martha Stewart recipe which sadly disappointed us. This recipe was exactly what we were looking for - a nice dense pound cake which we glazed with a dessert wine reduction (we used Beringer's 2005 Nightingale Semillon/Sauvignon Blanc). We make it in a bundt pan and it took all 90 minutes. I will make this one again.
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Cooking Level: Intermediate

Home Town: Saint Peters, Missouri, USA
Living In: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 25, 2009
Perfect. But I cooked for just 60 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 18, 2009
The only thing I changed was to use cake flour. This cake was very good in taste, but I would like to work on getting it a little lighter in texture. Very good, though!
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Sam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 14, 2009
I made this today, as I like the flavor of buttermilk in baking. This is amazingly good. I plan to make a Fresh Blackberry compote to top this wonderful pound cake. A fresh dolop of whipped cream and I'll think I am in heaven. Thank you for such a special treat.
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Cooking Level: Expert

Living In: Pacifica, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 4, 2009
I used this recipe to make a three tier wedding cake and it worked out perfectly. All I did was double the recipe for the bottom layer and bake for 2 hours and it worked out perfectly! It was also really tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 28, 2009
i added the peel of two limes and the juice of one lime instead of lemon to half the batter and an extra half of a tea spoon of vanilla extract to the other half and made a marble cake out of it, swirled chocolate through one of the pans of cake batter and caramel through the other and made a layered cake everyone loved it as far as i can tell
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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Reviewed: Apr. 23, 2009
This cake was very moist and simply delicious! I added a little extra lemon and vanilla extract. I also made a buttermilk glaze. Yum!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 21, 2009
Taste was okay. It would have been better with cake flour. I gave this 3 stars because it was so-so. I'd make it again in a pinch but not my first choice of pound cake recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 20, 2009
I have baked this at least 4 times at the request of my coworkers. It is dense and sweet and tender. At the suggestion of another review I made just a few changes: I doubled the vanilla, used 1 lemon plus its zest instead of the lemon extract, and made a glaze out of 1 cup powdered sugar and the juice of 1 lemon and drizzled over while still slightly warm. I don't even like lemon and can't help myself from taking a chunk when it's out of the oven!
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Jacksonville, Florida, USA

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