Reviewed: Jul. 9, 2009

Not sure what happened, followed the directions to a "T" and the cake fell in the middle. The only thing different is I cooked it in a convection oven.

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Jul. 4, 2009

Great cake! I left out the lemon extract and made two 9 inch rounds. They came out wonderful and I halved each round for a four layer cake, filled with cool whip mixed with vanilla pudding mix and fresh strawberries and blueberries, topped with blueberries and raspberries to make a flag cake for the 4th of July.

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momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 26, 2009

A delicious and moist cake. I have made this cake three times. The last time I warmed a can of butter cream frosting ,stirring constantly,until somewhat thin and drizzled over cake. WOW!

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Garrett's

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Reviewed: May 25, 2009

Great cake for strawberries!! We loved it. We baked it in a 9x13 pan, the cake was really moist, flavorful, and the edges were crispy. The only thing was that I had to cover the top with aluminum foil when 10 minutes were left beacause it was getting really brown.

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busymom

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Reviewed: Apr. 6, 2009

this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound cakes a bit dry or have to much butter taste--this didnt. I made the following substitutions: I used orange extract (we were out of lemon) in the following measures: 1 tablespoon and another 1 teaspoon of orange flavor extract, and one tsp.of almond extract and 1tsp of butter extract. I used a french vanilla cake mix-we had it on hand. I used half regular sour cream and half fat free-because both were leftover and I didn't have anything else on hand. I made sure I did not use a pudding mix cake mix or a butter recipe cake mix -sometimes these can come out oily and don't rise when you use substitutions (at least that has been my luck anyway).

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morgiana

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Reviewed: Jun. 11, 2008

This was absolutely delicious! I used it for strawberry shortcake, and when we ran out of strawberries, I put an icing of just whipped topping! DEElicious! Great easy recipe!!

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DMZIMMIE

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Reviewed: Mar. 18, 2007

This is a very moist cake. I took it to a church dinner and everyone loved it.

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ALL6

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Reviewed: Dec. 7, 2006

This was pretty good for using a boxed cake mix. I don't usually use mixed but for some reason I had one in the cupboard and searched for a recipe that I could use it in. Tastes much better if you let it sit (removed from the pan and covered of course) overnight. I used a couple drops of butter flavor and a 1/2 teaspoon of rum extract for flavoring instead of the lemon and it was delicious! Husband and toddler loved it for dessert :)

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jun. 20, 2005

Great cake...though at 325 degrees the cake would not have been done in the 45 minutes shown on the recipe. Again an easy cake to make and with great taste when finished.

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NANAKULA02

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Reviewed: May 19, 2005

As another reviewer did, I used what I had on hand...French Vanilla cake mix and almond extract. The cake had a good flavor to it, but to me it wasn't as moist and dense as a pound cake should be. The texture was closer to an angel food cake. Still good taste and easy to make.

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JLD5010

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2005

I didn't have a yellow cake mix on hand, so I used a French Vanilla mix, and used fresh lemon zest and juice to punch up the lemon flavor. It's a great and easy recipe, which I needed for a last minute gift.

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GTICHICK

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Reviewed: Jun. 28, 2003

Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Judging by the other reviews, I must have done something wrong..

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