Reviewed: Dec. 20, 2005

This recipe is one of the best I have baked and ate.

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Kenneth S

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Dec. 14, 2005

My cake was done at 50 minutes, early as many other reviewers had stated. I actually checked on it at 35 minutes and it was fairly brown by then so I covered it with foil during the remaining baking time so that it didn't overbrown. My DH does not like lemon so I subsituted an extra teaspoon of vanilla for the lemon extract. I was very happy with the results, nice texture and taste. Buttery rich taste with a hint of sweetness. Would be wonderful with sugared sliced strawberries and whipped cream. We finished off a quarter of the cake on my birthday, then froze the rest in individual pieces for a quick dessert in the coming months.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: May 13, 2005

Worth the effort. I used 1 tbsp of almond extract and 1 tbsp of coconut extract. Everyone commented that it was sooo moist. My husband said it tasted like suntan lotion smells. It was great. Will make again.

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TOGA95

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Reviewed: Dec. 14, 2004

not very tasty and very heavy didnt rise well at all.kaletta

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KALETTTA

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Reviewed: Nov. 26, 2004

To be truthful, it was slightly burnt in 45 min. I was SCARED! It tastes okay...not very sweet though. I am hoping that when I wake up in the morning, it will actually taste a lot better than it does right now because it is not completely cool. I will add more lemon extract, a little more butter and sugar to make it richer and tastier.

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MYSTERYDOLLY

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Reviewed: Nov. 8, 2004

yummmmmmmmmmmmy...i made this cake 4 times and every time, ppl have raved. i added walnuts and it turned out great!

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MISAHMED

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Reviewed: Oct. 23, 2004

My family loved this recipe! Four of us at half of it in one sitting. My sister who doesn't like pound cake even liked it. I didn't have lemon extract so I used a little almond extract instead and it came out great. Has a very nice texture.

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ENVIORNMENT

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Reviewed: Aug. 14, 2004

This was tasty. I would use more lemon extract - or maybe add in some lemon zest.

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MSDORKY

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: Portola Hills, California, USA

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Reviewed: Jul. 17, 2004

Brilliant recipe. I had never tried pound cake before, & it was easy to make, & delicious. Thoroughly enjoyed by all the family, & sold well in slices at the school fete. Thanks

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ANNRAFFERTY

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Reviewed: Nov. 13, 2003

I really like this recipe...reminds me of Sara Lee pound cake a bit. Wonderful texture. I think next time I'll add maybe a tsp. or 2 of butter extract to add some flavor. Thanks for the recipe!

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JEN

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Reviewed: Aug. 11, 2003

This recipe is keeper!! The effort in mixing it was well worth it, I did add 2tsp. to the mix though. Thanks Morgan!!

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cmj

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Aloha, Oregon, USA

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Reviewed: Jun. 15, 2003

This is a good basic pound cake. Great alone. Loved the hint of lemon flavor. Thanks!!

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BabaEva

Cooking Level: Expert

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Reviewed: May 26, 2003

Until now I had no "reliable" pound cake recipe. I searched Allrecipes.com when my cookbooks didn't have a recipe that didn't call for cake flour. This pound cake is not too heavy -- just right for snacking or serving with fresh strawberries.

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HHGLINSKI

Cooking Level: Intermediate

Living In: Belmont, North Carolina, USA

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Reviewed: Apr. 27, 2003

This is by far the best pound cake recipeI have made. The baking smell was so good my son was sniffing at the oven door before it was done. It was wonderful. I shortened the baking time after the first time to 15 minutes less.. I guess each oven is different. Excellent recipe!!

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TARANA

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Reviewed: Apr. 20, 2003

This is an excellent recipe. I omitted the lemon, and added an extra 1/2 tsp of vanilla. The cake turned out moist, tender and flavorful. I served it with berries and cream. This is my new favorite pound cake recipe.

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KAELHA

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2003

Ok, I was really nervous when this came out of the oven (1/2 hour early). It looked and tasted terrible. BUT, after cooling the recommended time, covering with plastic wrap, and then letting it sit overnight it was delightful! Great flavor and texture! The cooking time was definately off though.

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SGAROUF

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Reviewed: Dec. 19, 2002

My family loved this recipe. It was very easy to make.I cooked the cake in two (2) seperate bread pans as i did not have the pan the recipe called for. We ate one watching the football game and I froze the other.It is also very good if you add cherry pie filling and whip cream to your finished cakes. Thanks for sharing!

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MAMAEEN

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Oct. 7, 2002

I must say, this is one of the best pound cakes I have ever tasted. I even enjoyed making it. Thank you for the recipe. I will use this one from now on.

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DARLENAM

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 14, 2002

I know that it was my oven that made a mess of this cake. It is an OLD apartment oven, and cooks entirely too hot. I even turned it down 25 degrees, and cooked for less time than the recipe called for. The cake fell, it burnt on top, and the bottom crust was chewy (until the second day), and it was dry...not moist like you want a pound cake to be. But even though my oven STINKS...me, my husband, and son ate the whole thing...we cut the burnt part off, and the bottom crust softened overnight. I'm sure the recipe is great...and I would try it again, if not for this oven.

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