Reviewed: Dec. 27, 2008

Wonderful. I made a couple of changes: first, because I wanted to give two gifts of pound cake, I filled two (smallish) loaf pans. In addition, I substituted almond flavoring for the lemon. Otherwise, I followed the recipe exactly (full complement of eggs!) To compensate for the smaller pans, I reduced the baking time to an hour and fifteen minutes. I did have a bit of trouble getting the cakes out of the pans, but with some cutting around the perimeter, some pounding, and some flexing of the pans, I was able to extract them with minimal damage. I had used spray oil, rather than butter, to grease the pans. They look and smell terrific ... and judging by the crumbs that were sacrificed in the removal process, they seem to taste pretty good, too! Thanks!

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 18, 2008

Delicious recipe, reminded me a lot of my mother's recipe I used to bake as a teenager and haven't made a great pound cake like this in at least 25 years. Thank you for posting your recipe. My oven runs a bit hot, so I had to bake a second batter and kept a closer look after an hour.

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Hollywood

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Reviewed: Dec. 18, 2008

I made this cake to put into my Christmas Goody Bags and I was only kinda happy... When I pulled it out of the oven after exactly 1 hour, it looked beautiful...all puffed up and golden and pulled away from the sides perfectly....I was very careful setting it on the countertop. I walked away and left it for 10 minutes... When I came back my cake had totally fallen!!!! :( So I thought "Well...that side is on the underneath once I flip it anyway" So I flipped it onto a wire rack and sliced it after another 30 minutes Its super moist and very delicious!! It just looks a little funny UPDATE: I made this again after re-reading the recipe and seeing that I was supposed to leav it in the oven for 90 MINUTES not 60 !!, so this time I left it in a half hour longer (DUH). The sides were a tad darker (not much) but it was fully cooked all the way through and did not fall. Very VERY delicious. Also, I spray the bundt pan with PAM then sprinkle it with granulated sugar instead of flour, works beautifully and gives the cake a slight crunch and a sweetness :)

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NatalieMarie731

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Loveland, Colorado, USA

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Reviewed: Dec. 9, 2008

This was just wonderful. The only change I amde to the cake was to add a bit more vanilla extract and soem orange zest (I thought I had lemon, but I didn't) I also made a quick glaze with powdered sugar and lemon juice to top it off. I made it in a pretty bundt pan. It took about 60 minutes to bake. I brought it to work and it vanished! It's not as heavy a traditional pound cake, which is nice

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Dec. 2, 2008

This came out so light and fluffy. It didn't need any frosting a simple syrup of fresh strawberries with a bit of sugar and it is delicious.

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Midnite Myst

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Juneau, Alaska, USA

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Reviewed: Dec. 1, 2008

THIS CAKE WAS AMAZING!!!!!!!! I love trying new pound cake recipes and when I found this one, I just had to try. I read the reviews and they were all positive so I felt that this would be a winner! I did vary from the recipe a bit. In lieu of lemon extract, I used freshly squeezed lemon juice and added 1/2 cup of sour cream. I baked it the Tuesday before Thanksgiving, and it was SOOOOOO MOIST AND DELICIOUS!!!!! I also added a glaze of fresh lemon juice & 2 cups of confectioners sugar. This will be a staple for the holidays!!!!!!

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Janetta

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 27, 2008

This cake is AMAZING!! This is the first time that I ever made a cake from scratch and this cake was very easy and turned out perfectly. I made the following modifications based on other's feedback: reduced eggs to 5, reduced sugar to 2-1/2 cups, increased buttermilk to 1-1/8 cup and I used cake flour since I was out of All-Purpose. I also used a stand mixer for the first time and it really made a difference as far as creaming the butter and sugar and making sure everything was evenly and well mixed. I baked in a convection oven for about 80 minutes and the results were fantastic! The cake is moist and has the right amount of density. It also had a very nice cripsness to the bottom. Only mistake I made was to use oil spray instead of greasing the pan...I'm still a rookie, but won't make that mistake again :) Please give this cake a try...you will love it.

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NoviceCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hillsdale, New Jersey, USA

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Reviewed: Nov. 4, 2008

great recipe, super easy to make. my kids love it. will definitely keep this recipe!

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moonstoon

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Reviewed: Oct. 27, 2008

I also halved this recipe and made it in a loaf. Didn't have lemon extract so I added a bit of lemon juice. This loaf turned out dense and delicious! Perfectly moist on top!

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BrooklynRD

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 26, 2008

Excellent cake. It was wonderful. We ate the whole thing (none had to be thrown out). I only used 5 eggs because I could not imagine putting six eggs in a cake, and it was still dense and moist. I made my own buttermilk with lemon juice because I didn't have any, and it worked great. I added plenty of lemon, vanilla, and a bit of almond flavor to the cake. I also only used about 2 1/2 cups of sugar, and it was sweet enough. It was great plain with ice cream, but I also topped with penuche frosting. Edit to add: This cake is amazing! I made it for Thanksgiving. This time I bought real buttermilk and the cake was even better, in my opinion. I used fresh lemon juice as well as a little lemon and a generous amount of vanilla extract. Again, only used 5 eggs and 2 1/2 cups of sugar. The cake was dense, moist, and delicious!

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HappyBakerBrittany

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

I didnt love this cake but I got huge raves from my husband and friends who ate it. Followed directions as is but subbed more vanilla extract for the lemon as I didnt have any lemon. I will keep looking for a poundcake recipe I can feel confident in.

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misss_e

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 25, 2008

This was my first time making pound cake and it was excellent!

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momof2

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

I have many pound cake recipes but I was looking for one that I could use some leftover buttermilk. I dont like lemon pound cake so The only change I made was 2 tsp vanilla instead. Very good pound cake. I would recommend for a birthday cake. It took the full 90 mins in my oven. I will bake this one again. Thanks

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DOS

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Reviewed: Jul. 18, 2008

One word for this.... YUM! I made one slight change but; only because I had made my last cake with lemon flavor. I subbed almond extract for the lemon. It was delicious and moist.

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tvmw

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Jul. 14, 2008

Terrific cake, however the cooking time was off by about 30 minutes for my oven. If I had cooked it for the entire time suggested, it would have been a crispy mess. Also, I did add lemon zest and this definitely helped to bring out the lemon flavor. Reduced sugar by 1/2 and served with my blueberry-brandy sauce. Will make again.

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ALOUISE

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Reviewed: Jul. 8, 2008

I wish you could give 1/2 *´s. Anyhoo, I thought this cake was great but I will change somethings next time such as: adding more lemon (could not taste it really), slightly less sugar, and reduce the amount of eggs!! I felt a real eggy taste!! Oh, and I halved the recipe and put it in a 9x13" pan cuz that was all I had. I cooked it for an hr. but I think I should have followed the other reviews of 70 mins. I will definitly make this again, maybe next time with lime or an orange!! :P

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New cook

Cooking Level: Beginning

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Reviewed: Jul. 6, 2008

Delicious pound cake. Do not overmix and you have a creamy, soft and flavorful dessert! I added another 1 tsp vanilla and substitued almond for the lemon flavoring and made it in a bundt pan to rave reviews. Used it for strawberry shortcake.

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Jun. 25, 2008

Today I made pound cake for the second time using this recipe, and I succeeded! Since I worried this time might turn out to be a failure again, I halved the recipe and made it into two smaller loaves. They were done in 45 min. I guess the mistake I did in my first attempt was overbeating the batter; therefore, air was beaten out. The end product was a "cake" that had a solid center. But, the cakes turned out be dense and moist this time--just the way pound cake is supposed to be. Worrying about overbeating the batter again, I mixed in the dry ingredients and soured milk by hand instead. Yet, I noticed there're some tiny holes in the cakes--too much air this time (LOL)? I guess in the future, I'll jiggle the pans of batter before putting them into the oven. Also, I decreased sugar to 1-1/4 cups for half the recipe. (I used 2-1/3 cups for the entire recipe.) And it had the right sweetness. I also doubled the vanilla and added 3/4 tsp ground cinnamon for half the recipe. Cinnamon was really mild, but it did help perk up the flavor. This recipe deserves five stars; I failed the first time due to my own fault. Once I understand the nature of making pound and butter cakes, chances of failure decrease greatly. I'll definitely use this recipe again for pound cake!

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L.P.L.

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jun. 22, 2008

This recipe isn't very good. No one really cared for it. It is very sweet. And very dense. I will try a different recipe

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

Yummy! I can't stop eating this cake. Other than using 2 tsp of vanilla, it's just perfect. I used it to make a car cake for Father's Day and even decorated it. It's not too sweet at all. Thanks for the recipe.

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Austin Dream Cakes

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Buttermilk Pound Cake II

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