Reviewed: Apr. 1, 2013

Very delicious. I added a bit of salt and baking powder as another reviewer suggested with good results. Everyone wanted seconds. I made a raspberry sauce and poured over top which was a nice addition for Easter but not necessary.

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Reviewer:

oddball

Reviewed: Mar. 31, 2013

This was the most awful cake I have ever tasted. I love Lemon cake, but this was too dense and there was a lemon after taste that was awful. I followed the recipe to the letter the cake never rose.......win some lose some, this was a loser!

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Reviewer:

ddown1990

Reviewed: Mar. 16, 2013

I made this exactly as stated in the recipe (no modifications) and didn't love it. The consistency was that of a pound cake (no problem there) but the flavor was bland. I probably wouldn't make it again unless I did some major changes.

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Reviewer:

TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

Reviewed: Mar. 13, 2013

Made this bundt cake this morning to try out for Easter. I will definitely make it for my guests but will add some fresh berries or perhaps a blueberry sauce. Delicious.

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Reviewer:

cindycal

Reviewed: Mar. 9, 2013

This recipe kicked last weeks lemon bread's butt. It was easy and yummy. Its not low fat or diet approved. But it tasted so yummy!! 5 people inhaled the whole thing. I used raspberry jam in the bundt pan. I am going to make it again. I can't stop thinking about it

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Reviewer:

nycoley

Reviewed: Mar. 9, 2013

Delicious cake as written. Wished it was taller

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Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: Mar. 3, 2013

Great lemon pound cake recipe! It was very easy to make, and it tasted great.

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Reviewer:

GerryD

Reviewed: Mar. 2, 2013

Very moist and easy to make. A keeper!

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4 users found this review helpful

Reviewer:

whoshungry

Cooking Level: Intermediate

Home Town: Irvine, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Feb. 28, 2013

This pretty classic pound cake has a delicate and pleasant fresh lemon flavor with a dense, moist crumb - but for me it was almost too dense, too compact. While in theory it isn't necessary, I think I would prefer this with the extra bit of lift a little baking powder would give it, maybe 1/2 teaspoon. A pinch of salt never hurts either.

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18 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 23, 2013

I was looking for a simple lemon cake from scratch and you saved the day for me! I used the Meyer's lemons I had on hand and make a cherry jam ribbon in the center . A simple lemon juice and powdered sugar icing and the elbows were flying!! I am keeping this excellent recipe in my personal hard copy recipe book! Thank you!

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6 users found this review helpful