Reviewed: Sep. 30, 2009

I made this using Sierra Mist. The cake has a very nice texture, but the flavor is bland. Next time I will either increase the lemon extract or add fresh lemon juice. It could also use about 1/2 teaspoon of salt. I drizzled a lemon glaze over cake to compensate for the bland flavor.

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Reviewer:

Rhonda Statham-Adams

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 23, 2009

We did as someone else suggested, we cut back on the almond and increased on the vanilla. This is definately a keeper.

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KanoeD

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Reviewed: Jan. 29, 2009

I've made this for company several times and it always gets rave reviews.

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Maureen318

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Reviewed: Jan. 7, 2009

I cooked this recipe just as stated here... (although I threw all the flour and eggs in at once - a bit lazy!!!). It was outstanding. Lovely flavour and even though I over cooked it for at least 15mins (I didn't hear the oven timer go off)... it was still lovely and moist. I cooked it as a castle cake in my nordic bundt tin and it held its shape and gave reasonably good definition. The cake was easy to move and work with. Just painted the cake with a little confectioners sugar and water mix then dusted with raw sugar to make it look like a sandcastle. It looked and tasted great.

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chubblyk

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Reviewed: Nov. 5, 2008

This recipe is similar to the one my mom made when i was younger.It was called a 7-up cake my mom used 3 sticks of butter instead of the 1c of butter and the 1/2 c shortening.And the cake was to die for.It's is truly an excellent cake .Give it a try you want be disapointed.

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 15, 2008

This is very similar to a recipe that I make already. The only differences are that I use 3 cups sugar and instead of 5 eggs - I use 3 eggs and 2 egg whites. I also don't use vanilla. It is one of my family's favorite cakes. I never have a problem with dryness.

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Reviewer:

NIKKIC1998

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

I was so excited to try this recipe. Im rating it a 4 for flavor alone. The carbonated soda really gives it a great lemon flavor. In fact, it has the most flavor of any other pound cake I've made. However, if I was to rate it on texture, Id have to rate a 2 or 3. It was soooo dry! And that surprised me. I won't be making this one again.

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