The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 24, 2004
Not what I was expecting. It was good, but I guess I am just used to pound cakes being rather heavy. This was light. It almost burned, the time listed is too long! Stuck to pan despite care being taken, if making again I would line the pan. Making a glaze helped (2 cups confectioners sugar mixed with concentrated lemon juice until a runny consistency formed, put this on cake while it is still warm).
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 24, 2004
my first pound cake and wow, how easy it was! tangy, moist, and flavorful...absoultly wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 9, 2004
This recipe was awesome... I am a new cook/baker and my family loved it .. thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 28, 2004
Very flavorful and moist. I ended up using a teaspoon of vanilla, the juice of two small lemons and their zest. I planned on putting a powdered sugar lemon glaze on it, but I couldn't get the darn thing out of my very well-greased, nonstick bundt pan. It still tastes good, and we are making due nicely with the sad looking thing. Next time I'm going to use the two-piece tube pan to make sure I can get it out. My husband also has had success with dusting the pan with sugar after he greases it. Makes a nice and crispy crust on the outside.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 25, 2004
This is a excellent cake. I am very serious when it comes to cooking, and baking. If i say it's good, it is just that good. I did add a teaspoon of rum, almond, coconut, butter, which gives it a very nice flavor. I also made caramel to drizzle on top, it was to die for.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2004
As another reviewer said, the cake has a flour taste. I had buttermilk in and wanted to use it so I made this. I won't make it again. I have a lot of better recipes. I didn't use lemon since I don't like lemon poundcake, I used 2 tsp. vanilla instead. Mabe it needed the lemon. For an icing I used my glaze: 1 1/2 cups sifted confectioners sugar 3 tbsp. warm milk 1/2 tsp. vanilla. Mix and drizzle over cake. That sweetened up the cake and made it less bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2004
Delicious. I made a frosting to go with it: 4 tblspn butter, 1/2 cup sour cream, 2 cups confectioners sugar, 1/4 tspn salt, 1/2 tspn vanilla extract, 1/2 tspn lemon extract
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 14, 2003
I loved this recipe! I added extra vanilla as other's suggested. It turned out beautifully in taste and appearance. I will definitely be making this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 14, 2003
It was okay, but very floury tasting. The texture was good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 30, 2003
I just tried this recipe last night and it was AWWWEEESOME! I am not much of a cook, but I love to attempt at baking around the holidays. This cake turned out very moist and soft. I am so thankful that my family can finally eat something I baked!! I must add that I did not need to bake it for as long as the recipe called for. I baked it around 1 hour and 10 minutes or so.
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Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA
Living In: Glen Burnie, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 19, 2003
very good moist cake. i doubled the vanilla & lemon flavorings. only baked it one hour,dusted with powdered sugar & it looked beautiful. ovens vary but no pound cake needs to bake for 1 1/2 hrs. use the toothpick test for doneness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 13, 2003
Awsome!! Out of this world!! I am in love!! Easy to make and taste great. A hudge hit with everyone!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 11, 2003
I always test my Allrecipes recipes on my co-workers because they are so honest and this was a hit! It was really moist and had a really good flavor. Like some of the other reviewers I thought the sugar was going to make the cake too sweet but it was not nearly as sweet as I thought it would be. My husband loved it as did the picky 21 month old! Will definately make again. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Clarksdale, Mississippi, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 16, 2003
It made a huge cake! It tasted good but fell apart when I took it out of the pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 21, 2003
I was so tickled when I pulled this out of the oven and saw how beautiful it had turned out...considering the 2 adjustments I made. I substituted brown sugar for the white and left out the lemon flavoring since I didn't have any. My bundt pan is pretty old and I'm not even sure how many inches in diameter it is. So, being on the safe side, I baked mine in a 9x13 inch pan. It turned out perfectly and was completely cooked in about 50 minutes. The sides of the cake started pulling away from the pan, and so I knew it was done. Even though the recipe calls for 3 cups of sugar...this cake was NOT overly sweet. The brown sugar complemented the buttermilk flavor very well. I will keep this one in my recipe box!! Thanks a million Cathy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 24, 2002
I have been looking for the recipe that my mom made for years and had not been able to find the right one until this one. It was excellent. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 3, 2002
Very good, and moist. I bake cakes for a lady that has a catering business, and I made her 5 loaves last week, and she wants 2 more tomorrow!! This is the best recipe I have tried for pound cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 21, 2002
My family and I aren't crazy about extremely sweet desserts, and this pound cake is just right for our taste. Not overly sweet, tangy, very moist, and great by itself! I've made this several times now, and anytime I mention making it, I get the thumbs up from the family. Thanks Cathy!
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Cooking Level: Expert

Home Town: Bullard, Texas, USA
Living In: Leesburg, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 20, 2001
Formerly a professional baker, now retired, I can't resist "fooling around" with a great basic recipe, of which this one is GREAT! However, I changed the flavorings by using the juice AND zest of one large lemon, (No lemon extract- use the real thing!), two tsps. of pure vanilla extract, and, here's the real change, one and a half tsps. of ground cardamom. When the cake is still warm, remove from tube pan, and drizzle with a glaze:mix one cup powdered confectioner's sugar, with enough fresh lemon juice to be runny, ( a consistency like Elmer's glue ). These changes take Cathy's wonderful cake and transform it into a GREAT CAKE! Try it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 18, 2001
I used the juice of one lemon instead of the lemon extract and although it came out beautifully, it didn't taste as good as it looked. I think the buttermilk just didn't give it a good aroma, like Sara Lee's or other recipes which didn't use buttermilk. I think I'll stick to the regular pound cake recipe.
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