Reviewed: Oct. 3, 2010

Maybe I've been spoiling myself with made-from-scratch cakes, but I thought this cake had a slight chemical taste, even though I added fresh lemon juice and lemon zest. Apparently I've become some sort of food snob ;)

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Reviewer:

PATTYQ

Reviewed: Aug. 22, 2008

WAY too heavy. This batter was so thick it wouldn't even spread over the bottom of a square pan, when I took it out of the oven it was still as round as when I poured it in. I would not make this again.

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Reviewer:

Marge Fox

Cooking Level: Expert

Reviewed: Dec. 5, 2007

This was pretty good. I did some changes b/c the batter was too thick for me. I used one stick of butter instead of a half, and added 1/4 cup lemon juice. Good, but I think I am spoiled by regular "pound cake" and this was easy, just not to die for. Thanks for the recipe!

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Reviewer:

outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

Reviewed: Jun. 24, 2006

This was the easiest Lemony Pound Cake ever. I went a step further and used a lemon cake mix instead of yellow cake mix and served it with Lemon Icebox Pie Ice Cream...it really kicked it off and the family raved over it. Thanks.

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Reviewer:

1SassyMassey

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

Reviewed: Jun. 1, 2006

This was so easy, I too changed it up a bit. I used a lemon cake mix w/o pudding and used the whole box of pudding. I used 1/4 C of lemon juice instead of water and sour cream. Added a lemon glaze. Wonderful!!!!

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Reviewer:

conjor's mom

Reviewed: Dec. 4, 2005

This cake turned out wonderful. I took the others advice and skipped the applesauce and used sour cream. I just winged it and it turned out moist and a glaze of confectioners sugar and lemon juice was literally the "icing on the cake"!

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Reviewer:

DAISYCHIC

Reviewed: Nov. 6, 2005

I read all of the previous reviews and made changes accordingly. I used the entire package of lemon pudding mix, made sure that the cake mix wasn't the pudding kind, omitted the applesauce, added lemon juice and lemon flavoring and reduced fat sour cream. Baked it for 45 minutes. Delicious! Thanks!!

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Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Reviewed: Jul. 18, 2005

This was not the easiest pound cake to make. It was way too thick....so thick my blender got hot and went out on me. However, it was a good tasting cake. If you have to beat by hand...good luck you will be beating all day/night.

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Reviewer:

TONI JENKINS-ALLISON

Reviewed: Mar. 22, 2005

This was great, I'm 9 months pregnant and craved something lemony... I did as another reviewer suggested and didn't add the applesauce but lemon juice, zest and sour cream... except I added a lot of juice and zest!!! It was fantastic, can't wait to make it again, just need another burst of energy! Thanks Sarah!

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Reviewer:

kathie

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 23, 2005

This was excellent. I also used the whole package of pudding mix and added 1/2 cup of blueberries to the mixture as I poured it into the pan. After the cake cooled I added whipped topping and sprinkled another 1/2 cup of blueberries on top. Looked and tasted wonderful. I highly recommend this.

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