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.

my daughter makes this for all our family gatherings!!! We all love it ..Tastes great, very moist...

GREAT! When I add the following changes, it came out DELICIOUS! I noticed it tastes better when you add 1/2 package of lemon gelatin and 1 full package lemon pudding in it works best. Also put 1/4 sour cream to make the cake moist. For the icing I found this to be better: 1/4 cup sour cream 2 1/2 tablespoons butter, softened 2 1/2 cups confectioners' sugar 4 tablespoons lemon juice For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice. Drizzle over the cake. Store in the refrigerator.

This was the best cake I have ever made!! I used the pudding instead of the gelatin and lemon juice instead of lemon extract because I didn't have any and I added 1/4 cup of sour cream like another reviewer suggested and it was super moist and addicting!! I will only be making this on special occasions because it was way too good!!

"*****!" (Now don't yall get it twisted. I'm not swearing. You know there's no key on the board that makes stars so I'm improvising...lol)It's simply the best.

Oh my GOD! Pam you are a genius. This cake has been made in my home on average of 2 times a month and has drawn unbelievable raves from everyone. I hold you singularly responsible for making ALL of us lemon cake addicts! Follow the recipe as written and it will come out AMAZING! I reserve 1/8 cup for when you flip it over and brush over top.

This was great! My parents absolutely loved it and they aren't big "sweets" fans. I didn't have lemon juice, so I made the glaze with powdered sugar and some of the left over apricot nectar! Worked great!

I've made this several time and never a bad review. It is easy and very lemony. I have used both lemon jello and lemon pudding with excellent results. I've also used an orange cake mix and lemon pudding and it was just as good. It's the glaze that makes it.

Good recipe. I was looking for that dense pound cake texture too, but mine was a little bit softer than I expected. I forgot to get lemon extract, so i used lemon juice into the batter as one reviewer mentioned, and i think i overdid the juice a bit, because it turned out extra-lemony. VERY good with a glass of milk, or a scoop of vanilla ice cream. I'll probably still sub lemon juice in the batter next time, (what's a lemon pound cake without real lemon?) but I'll use less juice, and it should be perfect. Definitely sprinkle it with additional confectioner's sugar after the glaze and cake have fully dried, for a nice immediate effect, but it will dissolve into the glaze after a day. It's tastes better the next day too.

Very good cake. Not quite the dense pound cake texture but it is dense enough. If you only have yellow cake mix you can add a teaspoon or so of powdered lemon koolaide but use sparingly.

This cake was an absolute hit with my dessert exchange group! The only changes I made to the recipe was I used a 3.4oz box of lemon pudding mix instead of gelatin, and I baked it for 45 minutes (although I could have gotten away with a slightly shorter time, as the cake was a little overcooked around the edges). The cake's texture was just right for a pound cake, and it was fluffy and moist. The cake's flavor was a wonderful, rich lemon. The glaze was extremely tart and lemony - almost too tart for me. I would have been equally happy with a non-lemon powdered sugar glaze. Glaze aside, I would definitely make this again!

this recipe is wonderful, i cooked it for easter, the tangy glaze makes the cake. My family loved it and asked for it agian at out family reunion.

Amazing!! Be careful though, I couldn't stop eating this stuff!! My favorite lemon cake recipe.

This recipe is the "bomb"! I followed the recipe exactly as written and its wonderful. If you don't know what apricot nectar is, it is an apricot puree, much thicker than plain apricot juice. It is usually found in glass bottles..Goya is one brand that I know of. Apricot juice is NOT the same thing.

I thought after reading all the nice reviews that this was the cake recipe I was looking for. Sadly it was not. I had trouble getting the cake out of the pan despite a thorough greasing. The cake was moist but had a fall apart texture,very weird. I would definately never call a cake with this texture "pound" cake. It was just like a boxed cake mix to me even with all the add-ins. The flavor was this poor "pound" cake's shining star. The glaze gave the crumbs that sweet-tart flavor I was craving.

This cake is fabulous! It is just the right density and the perfect balance of sweet and tart. The only change I made was using lemon pudding instead of gelatin. This recipe will definitely be in my permanent repertoire.

This cake was just ok to me. I made it exactly as the directions indicated. It did not turn out supermoist like I expected. Next time I will use lemon pudding as other users have suggested and a quarter cup of sour cream (which I normally add to all of my cakes) Sour cream ensures your cakes are moist and delicious.

This cake is absolutely delicious and very easy to make. My grandmother made a wonderful Lemon Supreme Cake in the 1970's and this one really brought back memories. If you like lemon flavor, you will love this cake.

Thanks for posting, Pam. This is a very easy and delicious lemon cake. I was unable to find lemon cake mix today so I used a vanilla cake mix as a base. I only needed to bake my cake for 40 minutes (using a bundt pan). I should have used a tube pan though because when it came to pouring the syrup over, it didn't make it down the sides of the cake tin. The cake itself wasn't sweet so the syrup was the perfect contrast.

I needed an Orange Pound cake, so I substituted all the lemon ingretients with orange; orange cake mix, orange gelatin, orange extract and orange juice. It turned out perfect.