Reviewed: May 24, 2012

Buttery deliciousness! Loved this!

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Reviewed: May 16, 2012

I loved this cake i changed a lil by adding lemon juice to it

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Reviewer:

jcsaffold09

Reviewed: May 16, 2012

delicious! i halved it and did have to cook it to 90min at 325 as suggested in the original recipe. made it 2x and it's beautiful and yummy!

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Reviewer:

Amanda M.

Reviewed: May 15, 2012

Nice pound cake, nice and dense. Awesome flavor of the lemon. I made no changes to this cake except to use low fat buttermilk. It was great served with Simple Orange Glaze from this site drizzled on top. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: May 10, 2012

more like just buttermilk cake. still good, but it was more like a thick coffee cake...

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Reviewer:

LoveJoy

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Arcata, California, USA

Reviewed: May 6, 2012

I used half brown sugar, as others suggested, and followed the rest exactly. Unfortunately, mine came out a bit dry and stuck to the pan quite a bit. It was really hard to get it out. I made a lemon glaze with lemon juice, water and sugar heated together, and poured over the warm cake, after I poked holes into it to make it more moist. Still was dry! Some loved it, and others thought it was just okay. I would have given it 3 stars, but because I changed the brown sugar a bit, I thought I'd give it 4 to be fair, as I am supposed to rate the recipe posted, and not my modifications. :) thanks for sharing!

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Apr. 29, 2012

delicious! this made enough for me to make a bundt and a round pound cake. I think 90 min is about 15 min too long for cooking time.

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Reviewer:

Courtney

Reviewed: Apr. 19, 2012

I lost my sister's recipe and I tried this pound cake recipe. It fell...even tho I followed the recipe. This was a first for me.

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Reviewer:

Susie

Reviewed: Apr. 10, 2012

I didn't care for the taste of this pound cake at all. I followed directions and added 1/2 c. sour cream as suggested. The crumb was wonderful. It tasted better the 2nd day but I still did not like it. I prefer the taste of evaporated milk I guess in my pound cakes.

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Reviewer:

nonavr66

Reviewed: Apr. 2, 2012

Absolutely delicious! I followed some other reviewers suggestions and doubled the vanilla and added 1/2 cup of sour cream. It was moist with a wonderful flavor and a flaky crust. Perfect pound cake!

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