Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 29, 2014
I made this for a pot luck, and everyone loved it was so moist and light. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal preference. I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. Then I added a cup of fresh blueberries. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze Days later the cake is still as moist as the day I baked it. I will be making this again.
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Photo by Lekili_

Cooking Level: Expert

Home Town: Ancaster, Ontario, Canada
Living In: Kitchener, Ontario, Canada
Reviewed: Jul. 22, 2014
This was awesome! The first time I've ever made a pound cake that was edible, and it was great! Everyone has been asking me for the recipe.
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Reviewed: Apr. 17, 2014
Delicious! I made it vegan by substituting eggs with flax "egg" (1 tbl flax + 2 tbl water for each egg called for), milk used was almond with 1 tbl apple cider vinegar, and coconut oil for butter, plus vegan sugar. I also made it gluten free with Bob's Red Mill all purpose gf flour. Cake was perfect...crusty on the outside and tender on the inside. Glad I tried it!
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Home Town: Beaufort, South Carolina, USA

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Photo by jennifermo
Reviewed: Mar. 24, 2014
Very easy, delicious recipe. I added lemon zest to the batter (because why not??) and it turned out perfectly!
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Photo by jennifermo

Cooking Level: Professional

Home Town: Palo Alto, California, USA
Living In: Seattle, Washington, USA

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