Reviewed: Aug. 30, 2009

I made this for my cousin's birthday because lemon cake is her favorite. She enjoyed it (as did others) and thought it tasted just as good (or better) as store bought cake. I certainly hope so! I liked it as well, but I do like denser pound cakes. I might try adding more flour next time for increased density.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

This is a show stopper! You cant get any better than this.Easy to make. I was the hit of the party. My Boyfriend just loves this cake. My Friends rave also. Thanks for a wonderful recipe. LP

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lorre

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

Simply GREAT!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Charlie R.

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Romulus, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2009

This pound cake is amazing! Very lemony and very moist with this change: substitute pudding mix for gelatin mix. Perfect recipe for any occasion!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KelleyM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

I thought this was exceptional! I made it for my friends tea party birthday cake and all of the girls loved it! It came out super moist. I had not idea where to get apricot nectar. So I actually replaced it with Apricot preserves and I also did not have the lemon extract. But it turned out amazing! And was much easier to make than I anticipated! I highly recommend this cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BelovedApple

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

Absolutely sinful! If you like lemon flavor, this is the one for you! Definitely poke holes in the cake with a chopstick before pouring the glaze over it while still in the pan. I used lemon pudding mix instead of gelatin, and double the lemon extract. Also made a simple glaze of lemon zest, milk and confectioners sugar to pour over the top once cooled. Delicious!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2009

Extraordinary!!! Delicious and loved by all who ate it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SANDRADIFF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2009

My son asked for a Lemon Pound cake for his birthday cake this year. (He will be turning 22 years old!) I found this recipe and thought I'd give it a try. I followed the recipe but added 1/4 cup sour cream and lemon pudding instead of lemon gelatin. Because I had to serve it to 12 people in a resturaunt, I decided to make cupcakes with this recipe. They turned out very moist. I poked holes in the cupcakes and poured 1 tsp of the glaze over it. I then mixed 1/4 cup water and 1/2 cup granulated sugar in a sauce pan. I mixed in 1 tsp vanilla and 1/2 tsp lemon extract. After the sugar was dissolved, I mixed it into 2 cups of confectionery sugar, and stirred in some yellow food coloring. I piped on some rose buds with some icing I already had. My husband loved this cupcakes. I will be taking the cupcakes 4 1/2 hours to see my son for his birthday /Easter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tokazodo

Cooking Level: Expert

Living In: Hatteras, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2009

5 stars for this lemon cake it is truly the best, I have now made this several time. I have made a couple of changes to the glaze. I add 2 table spoons of the nectar and the zest of 1 lemon to the glaze. I also bake it in 2 loaf pans, it freezes well. I also live overseas and can not always get Apricot nectar, so I have used Mango and peach nectar and the cake is still great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pokie

Home Town: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2009

this was easy and so delicious

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

etaylor

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

I love lemon so I could have eaten this by myself, but I made it for a baby shower where there were 4 other cakes to choose from and it was gobbled. My husband ate the remaining leftover piece the next day. I made it the day before and then put it in the fridge overnight and I think it intensifies the lemon. I don't like buying obscure ingredients so I used orange juice in place of the apricot nectar. Great texture. I also did as suggested by another reviewer and poked holes (with a skewer) around in the bottom of the cake while it was still in the bunt pan just out of the oven to pour the glaze in and then let it cool about 20 mins before removing it from the pan. Another tip for baking with bunt pans I read: instead of flouring your greased pan and having the white dust show when you take your cake out, make a paste with 1 Tbl melted butter and 1 Tbl flour and then brush it on your pan with a basting brush. Your cake will come right out and look pretty too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IDpotato

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2009

This is a really good cake! Like other reviewes, I made a couple of changes...I read other reviews before baking, and some had used jello, some had used pudding. I used both. I also used fresh squeezed lemon juice instead of extract, and threw in an extra egg to make the cake a little more dense. Next time I make this--probably in a day or two, the first one won't last 24 hours!-- I'm going to use a small can of lemonade concentrate instead of the apricot nectar. It'll be over-the-top lemony!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KIM IN KY

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

Living In: Wilmore, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2009

Delicious! I didn't have apricot nectar so I substituted orange juice. I also used instant lemon pudding instead of lemon gelatin. A big hit with the entire family!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle Clark

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

This was more like a true cake than a pound cake. The lemon taste was great and I loved the simple lemon glaze. Though my cake turned out a little dry- maybe it was my oven? But it is worth making again and will be a great cake to take to all those summer bar b ques.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

Overall, a very good cake. Several comments or suggestions: I did add 1/2 cup sour cream as other reviewers had sugggested - very moist with this addition. I did not have apricot nectar, but cooked dried apricots with apple juice until soft, then pureed - worked great. My only problem - I used a Bundt pan. If this is your pan of choice, you will need to lower the oven temp a little and check it often - will be done much earlier. I burned my cake after only 40 minutes. Also, your cake will look nothing like the picture, as the glaze is just a glaze - NOT icing - so don't plan on that lovely look! However, it does taste super lemony - got good reviews at my superbowl party. I think I may make it again with a topping closer to icing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cmarol

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

Didn't change the recipe at all. This is a very good recipe. Just the right taste of lemon. I highly recommend this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alene

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

I have made this 4 or 5 times by now, substituting different flavors of cake mix/jello mix. Lemon is wonderful, but our favorite is orange. Either way, I substitute orange juice for the apricot nectar. I haven't found it at the store. I will keep looking, because this is an easy dessert to whip up. Oh, one peice of advice: poke holes on the bottom of the cake, pour HALF of the glaze on the bottom & keep the other half for the top!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jennifer C.

Living In: Minnetonka, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

This cake is delicious!! It was a big hit at our family holiday party

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LAFRANKLIN1

Cooking Level: Beginning

Home Town: San Leandro, California, USA

Living In: Newark, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2008

I made this for a coworkers birthday, and everyone there wanted the recipe! This is a wonderfully lemon cake. If I had 10 thumbs, I'd give it 10 thumbs up!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Littldot

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

Living In: Kitchener, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2008

Mine came out a little dry but my oven is wonky so who know. I made a second batch of the glaze and put it on the top/outside too for some super duper lemony-goodness.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

URSPIDER02

Home Town: Salisbury, Maryland, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Glazed Lemon Supreme Pound Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!