The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 6, 2004
A keeper for sure. I did alter it a bit. I used a 3.9 ounce of instant pudding instead of the gelatin. I use instant pudding in a lot of my recipes for moisture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 30, 2004
GREAT recipe...I add the zest of a whole lemon to the cake and the zest of another lemon to the glaze and it is WONDERFUL...
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Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 29, 2004
I thought the cake sounded good but I didn't have all the same ingredients. I used orange cake mix, orange jell-o and lemon extract. For the glaze I used orange juice with the powdered sugar. The instructions for the glaze "pour over hot cake before inverting" sounded WRONG. But I did it anyways and was sorry I did. In my opinion icing or glaze should be drizzled over the top AFTER inverting for a much prettier appearance. A very large crumb also. But very moist and tastey.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 25, 2003
Love this recipe! Sooooo GOOD! I Sold plastic food wear(home parties),back in the 1960s' I often used this excellent, very flavorful, recipe to take to my hostesses,delivered in one of our cake takers .All the guest always asked for the recipe. Caketaker always went home empty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 7, 2003
This one is a keeper for sure! Made it last night and last night the glaze seemed to make it too tart, but as others have said, it's even better the next day. Today the glaze is not too tart at all, it's perfect. Next time I will experiment with making the glaze thinner and poke holes in the cake so that the inside of the cake is "jucier". My glaze didn't really soak inside the cake, it only coated the outside. Great tasing cake without the "box" taste. Thanks Pam
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 10, 2003
Very good and easy recipe. I was craving a lemon dessert and this one did it. The whole family enoyed it. The glaze gives the cake the tartness I was looking for. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 4, 2003
this cake was delicious, easy to make, eye appealing and my only goog-up was the lemon glaze i attempted. my fault, i used lemon concentrate, bad choice!!! dp try this cake if you like lemon!!!! it's a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 2, 2003
So delicious, and easy and quick. Looks pretty. I can't say anything bad about this one. I will make this a lot. I don't usually use cake mixes, I prefer to make my own but I do buy cake mixes for my kids to use, but when I came across this recipe I just had to try it I am sure glad and you will be to. Thanks Pam
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 2, 2003
You've outdone yourself on this one Pam! Its a lemon-lover's delight. Dense, moist, veeerrry lemony.Has a very course crumb, but the flavor is outstanding. Try this one with an orange cake mix. If you like citrus, you won't be disappointed! Thanks Pam.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 21, 2003
Extremely moist, excellent flavor and very easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 19, 2002
This recipe was "GREAT"... my whole family just loved it. They have asked me to bake one for Thanksgiving. It's the best Lemon pound cake I have ever tasted,"Hands Down".
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 13, 2002
This is a good cake - and easy, too. I used lemon pudding instead of lemon gelatin, as one reviewer suggested, with good results - the cake was not too tart at all. Delicious!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 7, 2002
This was great! More intense lemon flavor than regular lemon pound cake, and very moist. A keeper, for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 26, 2002
OUTSTANDING, not to mention EASY!! Brought this to a family party. Not only did everyone have a piece, but everyone asked to bring some home. The cake got better every day!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 15, 2002
Very easy and different lemon pound cake! The glaze seemed to make the cake moister and gave it a very nice, glossy look. This would be great for a potluck or picnic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: Sep. 14, 2002
Fantastic!!!
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 21, 2001
This Cake was Outstanding!! My husband always requests Lemon Cake on his Birthday and I have been using his Mom's recipe. I found this recipe and tried it instead - it's easier and the taste (Sorry Mom) is better! My husband agreed as well. I found that it's even better after it's been in the Frig for a day! This is a Keeper for sure! THANKS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 4, 2001
I made this for a birthday party at work and everyone loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 21, 2000
I made this cake just last week and was really pleased. I had no trouble doubling the recipe. My mother took one to work and everyone wanted more as well as the recipe. It was very rich and moist--much like a scratch cake. One note, however: it is indeed lemony. I thought it was a tad too tart. When I make it the next time, I will do everything the same with one exception. I'm going to try it with lemon pudding instead of the gelatin.
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