Buttermilk Pound Cake II Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Nov. 15, 2012
I love this cake. It's been a staple of mine for a few years. It's simple and to the point. Sometimes I do it just like the recipes reads and sometimes I add real lemon juice and no vanilla. I like lemon! :) Then an old school lemon glaze. (Stick of butter creamed with about a pound of powdered sugar and lemon juice from a lemon. Watch the seeds.!) It is always GONE either way and the recipe is always in demand.
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Cooking Level: Expert

Home Town: Missouri City, Texas, USA

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Reviewed: Nov. 12, 2012
Yummmy! Absolutely loved it. Do not preheat the oven.. I've made this a few times and I wouldn't change a thing...
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Cooking Level: Expert

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Reviewed: Nov. 4, 2012
This was an excellent recipe. Simple ingredients, and easy to follow. I sifted my flour twice and even though the recipe did not call for any, I added 1/4 tsp baking powder. The cake came out very moist, light, and fluffy. My whole family loved it, definitely one for the recipe box!
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Reviewed: Oct. 27, 2012
Delicious and easy! I will definitely make this again!
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Reviewed: Oct. 18, 2012
This is definitely the best and awesome pound cake i ever cake very moist and very tasty....i made it just now for my friends son's birthday.....surely i will gonna bake this another round...
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Reviewed: Oct. 17, 2012
family loved this, but I didn't care for the lemony taste, made it seem "store-bought"...
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Cooking Level: Intermediate

Home Town: Manning, South Carolina, USA
Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 4, 2012
Came out very well. Slightly more dense than I anticipated vs another recipe I made last week, but delicious anyway. Thanks for sharing!
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Sep. 17, 2012
A very good basic pound cake. You could taste the lemon in it.
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Photo by mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA
Living In: Lake Orion, Michigan, USA
Reviewed: Sep. 15, 2012
It was really good, I thought. Very moist I love the flavor buttermilk yields.
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Photo by meka

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Reviewed: Sep. 10, 2012
Very good recipe...turned out beautiful! The consistency was great. It only needed to cook for about 60 mins in my oven at the temp given, any longer would have burnt it. I was in the mood for a more nutty flavor so I used Almond extract instead of the lemon, but will give lemon a try next time I'm in the mood for something zesty.
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Displaying results 81-90 (of 446) reviews

 
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