The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 15, 2008
Absolutely yummy! It is so hard not to keep having another piece!!! I didn't have lemon extract so I used fresh lemon juice and doubled the amount called for. And my cake was done at 70 minutes. Thank you so much for sharing! This is a definite keeper.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 5, 2008
delicious.....I dont normally like things to sweet so i put a little les sugar and mix brown and regular... I also used natural lemon juice and added some fat free plain yoghurt to the buttermilk...its was really moist....thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 29, 2007
This is my first pound cake that i baked! It turned out just great! Everyone who tried it loved it and they said it was really good! Moist, but a bit sweet. I used fresh lemon juice instead of the flavor and i used yogurt instead of the buttermilk! Thanks very much Cathy! I will definitely bake this cake again!
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Cooking Level: Expert

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 10, 2007
this was very good but i'm not a baker mines was alittle dry think i baked to long will be trying again thanks..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 9, 2007
This cake was absolutely delicious! It was very moist and flavorful. I read all the reviews before I made it. That is why I love this site because you can check out the reviews before you try a recipe. I did halve the recipe and bake it in a loaf pan like someone else said. I didn't want a big cake. I just wanted to test the recipe. I also added a little lemon zest to the batter, and it was perfect. I dusted the top with powdered sugar as it is so tasty, you don't need anything else! Enjoy it, as you won't be disappointed! I have to be careful with my oven, so I always bake for less than a recipe says!
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Cooking Level: Expert

Living In: Turnersville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 9, 2007
It was the best recipe and helped me use up leftover buttermilk successfully. Kept well for three days before my children finished off everything. Now they are badgering me to make another. I plan to make cupcakes this time with the same recipe. Umaima
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 20, 2007
This cake has good flavor but not quite the dense buttery texture I was looking for.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Malaga, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 18, 2007
We used to make this cake when we were kids back in the 60's! It is still delish! One thing we added to the recipe was to separate the eggs and add the yolks to the creamed butter & sugar, but whip the whites to peaks and fold them in last. The cake is abit lighter that way. We omitted the lemon extract. Also, If you make 2 cakes, wrap the second in aluminum foil and save it a day on the cabinet, the sugar will crust on the top and make it taste even better!
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Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 16, 2007
Staggeringly good! And that suggestion to let it rest for a day before eating is true, it gets even better. Get everything ready and let it all come to room temperature before you start. Get a good oven thermometer, follow the excellent directions, don't peek in the oven while the magic is happening and you can't go wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 15, 2007
THANK YOU THANK YOU THIS POUND CAKE WAS SOFT,MOST I USED 1 TEASPOON ALMOND EXTRACT 1 TEASPOON VANILLA EXTRACT 1 CUP WATER,4TABLESPOONS BUTTERMILK POWDER BECAUSE THAT ALL I HAD. THIS CAKE IS REALLY GOOD YOU HAVE TO GIVE IT A TRY. THANKS SO MUCH TERRY
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 13, 2007
just a typical cake. its not bad but nothing special.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 8, 2007
I think this recipe is great. It has a little taste od lemon its perfect to have with ice cream or coffe.
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Cooking Level: Expert

Living In: Camden, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 6, 2007
This pound cake is Wonderful, I have made it several times. Its good with fruit, whipped cream. Cheryl
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 19, 2007
My husband loved this pound cake. Said it was the best he'd ever had.
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Cooking Level: Intermediate

Home Town: Chatham, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 16, 2007
I thought this recipe was quite good. When making it the second time, I changed a few things. I added 1 stick of butter and 1/4 cup shortening. I also creamed the fats and sugar together for about 5 minutes. I used fresh lemon juice and lemon zest(1 large lemon. After reading the other reviews, noting that it may be a little dry, I added 1/2 cup sour cream. It turned out awesome!!! I will make it this way for now on.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 28, 2007
This was simple to make and so yummy.If you want a denser cake omit one of the egg whites from the 6 eggs.I left out the lemon extract and added more vanilla!!! Yummo! I wish I could give it 10 stars.
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Kat
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Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 23, 2007
Good basic pound cake, although I was looking for the heavier, more dense kind like the Sara Lee in the freezer. Still good, but not that heavy, dense cake I wanted.
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 14, 2007
Awesome recipe! I took the advice of adding an extra tsp of vanilla, sugaring the pan & creaming the butter/sugar instead of beating. It was perfectly done in 60 min. I'll definitely bake this again! I'm serving it today with sliced strawberries & whipped cream. YUM!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Lago Vista, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 2, 2007
I love this recipe! This pound cake is wonderfully moist all by itself and does not require any toppings. I leave out the lemon extract and must be very careful with the baking time - in my mother's oven it was done in just over an hour.
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Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 28, 2007
Based on reading all of the reviews thus far, I made the following changes: 2 teaspoons lemon extract and 1 teaspoon vanilla, 2 1/2 cups sugar instead of 3. Baked for 75 minutes instead of 90. I also topped with a lemon/powder sugar glaze..... I wasn't a fan of this recipe. It didn't have much flavor and didn't have the typical pound cake texture - it was somewhat "floury". In the future, I would use the full amount of sugar, juice of one lemon, and lemon zest. Do not bake for 90 minutes! Adjust based on your oven, 65-75 minutes. It definitely needs a glaze! Use a silicone tube pan with nonstick cooking spray - it came out without a hassle and clean up was easy!
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