Reviewed: Aug. 31, 2006

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.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 28, 2006

This was delicioso, is that a word, I took to my sister-in-laws and she immediately asked for the recipe.

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kim

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Riverside, California, USA

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Reviewed: Jul. 17, 2006

Yummy! I did everything the same except for one thing. I doubled the amount of glaze. I poured the other half of the glaze on top of the cake after I flipped it. Everyone loved it and it was gone before we left the table.

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Nikki Zern

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Reviewed: Jul. 7, 2006

This cake is wonderful!! I had a piece of lemon pound cake at Starbuck's a couple of weeks ago, and wanted to duplicate it not only because of the price, but so I could always make it if I wanted to. This is exactly what I was looking for, and my husband has eaten half the cake already. After I cooled it, I refrigerated it, and plan to keep it in there until it's gone.

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EMILYHERRERA

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Reviewed: Mar. 19, 2006

I made this for an employees birthday and she requested a Lemon Pound cake like Publix makes. I found this recipe and we were all very greatful I did. It was extremely moist and flavorful. Changes I made, I used pudding instead of jello and I didn't use the lemon extract. I also reduced the cooking time to 40-45 min. The glaze was perfect by adding a little zing to the bite. After I glazed it I dusted it with powder sugar. I will use this all summer long!

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MELANIECOLE

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Reviewed: Dec. 2, 2005

Excellent recipe. My family loves pound cake and this one barely made it past the 24 hour mark. Remember that the glaze is a GLAZE, NOT ICING, and you won't be disappointed. Also, keep an eye on your baking time. (This cake was ready in 45 minutes.) Enjoy!

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JBOTT

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Snow Lake, Manitoba, Canada

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Reviewed: Aug. 29, 2005

easy and everybody liked it. next time I'll make it more lemony

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SWIFTFORK

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Reviewed: Aug. 14, 2005

This recipe is a definite keeper. Instead of using a tube pan, I used two 8 in. loaf pans. Next time, I want to use some of my mini loaf pans and wrap these lemony cakes as gifts for friends. The cake was absolutely delish! Thanks!

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majesco23

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Reviewed: Jul. 31, 2005

I tried this recipe and it is wonderful as well as being easy. I made a mistake and added lemon juice to the recipe as well as the glaze and everyone loved the lemon taste. Try it, you won't be disappointed.

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IVHARRIS

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Reviewed: Jun. 4, 2005

Good but nothing like einsteins which is the consistency i was looking for

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mystikal801

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Reviewed: May 10, 2005

This is simply awesome. I get rave reviews everywhere I take this cake. This will be a permanent part of my recipe collection!! Thanks for sharing!

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Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

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Reviewed: Mar. 28, 2005

This recipe was absolutely fabulous. I left out the lemon extract and it was very lemony without it so it all depends on how lemony you want to go. I suggest putting it in the fridge so that glaze hardens. Highly recommended, everyone loved it.

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LANDOLFE

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Reviewed: Mar. 7, 2005

This is an excellent recipe. I didn't follow the recipe exactly and perhaps if I did, I would've given it five stars. I used lemon pudding instead of lemon gelatin like some reviewers suggested. Also, instead of poking holes in the cake so that the glaze could saturate the cake (like the recipe calls for) I poured it over the top. The change I would make to the recipe would be to poke holes in the cake and pour the glaze into the holes like the recipe calls for. This probably makes it REALLY lemony. Then, I would pour a regular glaze over the cake. This would make it perfect in my book. By the way, for those of you wondering what apricot nectar is, it is apricot juice. You can usually find a can of it in the juice aisle. Libby's makes it and I am sure that others do as well.

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JENNJOR

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Reviewed: Mar. 6, 2005

I have made this twice. The first time, I used other reviewers' advice and substituted lemon pudding, but it wasn't lemony enough for me. The second time I followed the recipe exactly, but bought a lemon cake mix with pudding included to maintain moisture. I also added lemon zest to the glaze, and it was a wonderfully lemony addition to the afternoon tea I did. My only issue is that it won't last long enough to try it after it has sat for a few days!

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SH1MM3R

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Reviewed: Feb. 27, 2005

This was really yummy! The directions said to bake for 60 minutes, I just happened to check it at 40 minutes and it was done. Maybe it was just my oven. I did add the zest of one lemon, as well as its juice to the batter.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 10, 2005

Could not stop eating this cake! I can't make this again without giving most of it away, or I will eat the whole thing.

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LYNX507

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Reviewed: Jan. 23, 2005

This recipe is unexplainably great. I will be making this over and over again. I would just say watch the suggested backing time. The cake was done in about 45 minutes for me. I sliced it and gave it away to friends.

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APPLEJACK4

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Reviewed: Dec. 2, 2004

Wonderful! Loved the lemony, moist flavor. I will be making it again and again. I added a little lemon juice to batter. Thanksgiving guests had to have recipe! It can not be too lemony for us! pal01

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PAL01

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Reviewed: Oct. 3, 2004

A keeper for sure. I did change one thing. instead of using package lemon gelatin I used a box of instant lemon puddin instead. I have done this in other box cakes and it make it so moist that no one will ever guess it all sarted from a box recipe.

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Tonya

Cooking Level: Expert

Home Town: Florence, South Carolina, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 22, 2004

i just used the glaze recipe as i already had my own lemon pound cake recipe. i thought it was too runny and too sour. i had to add some milk to it to get rid of the really sour taste and extra powdered sugar to thicken it up. thanks anyway...

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MOMMY2THREEANGELS

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Glazed Lemon Supreme Pound Cake

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