Reviewed: Nov. 10, 2009

This cake was AWESOME!!! I made one minor mistake and that was instead of adding the full 1 1/4c of sourcream I only added in 1/4c. This cake was still delicious! My husband couldn't get enough, he ate 2 slices in one sitting!

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grace80

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Reviewed: Oct. 30, 2009

This is Very Good! I have made it two different ways. The first time I followed the recipe exactly as it is written. The only thing that went wrong is I had used a bundt cake pan that is less than the 10” pan size that the recipe calls for. I filled it with all of the batter and it rose high above the pan. This resulted in it falling apart when I dumped it. The cake tasted wonderful, it just wasn’t very pretty to say the least, which is my own fault. The second time I went into it a little bit wiser. I used the same pan but when I poured the batter into the pan I stopped about 1.5 inches from the top of the pan. It was Perfect! Also the second time I substituted everything orange where everything lemon is called for. I used orange zest, orange juice and pure orange extract. We Loved It! Either way you go, this makes a wonderful cake!

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RJHufford

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 29, 2009

I love this recipe. I have made it three times now and its best when you use lemon juice from the actual lemon and not the store kind. I don't pre-heat the oven and cook it longer as a result but it avoids cooking it too fast. You won't regret cooking this cake!

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tmcgraw3

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Reviewed: Sep. 23, 2009

great cake my mother in-law was hear for a week and it was her birthday i wanted to make her a cake and she love lemon cake so this was a winner for her and the family.i made it today and it is half gone already thanks for shareing

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madea's sweetness

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 23, 2009

Great moist texture. Not too lemony either. I followed the recipe to the T and there was definitely too much batter and so the cake overflowed in the oven and set the smoke alarm off! I probably could have made 2 smaller cakes but that will be for next time. Didn't use the frosting as I could not keep it refrigerated but overall a great pound cake!

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Loves2cook

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Reviewed: Sep. 22, 2009

Very good! Was craving something lemony and this did the trick! I didnt have a lemon so I used lime juice and used extra lemon extract instead of rind! I didnt make the frosting--it was perfect without it but would love to make this as cupcakes with lemony frosting!

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BEKAHHOWELL

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

Beautiful lemony flavour!! I LOVE pound cake. My oldest son really likes trifle so that's where most of my pound cake goes. Needless to say I only add 2cups sugar, everything else was to a tee. The lemon is really nice with the fruit in a trifle would make again.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 13, 2009

This is a wonderful recipe, delicious lemon.

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tlphete

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Reviewed: Aug. 30, 2009

awesome. just use a basic conf sugar icing instead. moist, lemony, delicious

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stella

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Reviewed: Aug. 28, 2009

This cake was delicious and moist. I served it to guests with fresh strawberries and whipped cream. It was a hit. Also, I didn't have any lemon extract so I used limoncello. I put it in a bundt pan and it overflowed. I would use an angel food tin in the future.

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Michelle

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Reviewed: Aug. 24, 2009

I followed the recipe to a T but this cake came out dry. Maybe because it was so dry it didn't taste particularly lemony to me. I was very disappointed. I gave 3 stars because my 8 year old thought it was yummy but I noticed that she needed to drink lots of juice with her piece.

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Haneen:)

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Aug. 16, 2009

This recipe is AMAZING! You must NOT skimp on the icing, it is fantastic!! I halved the recipe and made four mini loaves, iced them and topped with lemon zest, then stuck them in the fridge until I served them. Not a crumb was left! I didn't have lemon extract on hand so I used vanilla extract in place of it, but that was the only change I made.

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momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Aug. 16, 2009

A delicious recipe. I added one package of instant lemon pudding also. That made it very moist.(my husband wanted a very moist lemon cake for his birthday) It made 3-9" layers, if you want to do it that way. I used cream cheese frosting, and it was great and a beautiful cake.

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Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 10, 2009

Oh my! This cake is totally divine! The lemon flavor is perfect and the cake is tender and moist. The glaze is so perfectly sweet and tangy. I LOVE this cake! I halved the recipe and it still made a nice size cake. I baked it for about 5 minutes less since I made a smaller recipe. I see this as something I will make quite frequently!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Jul. 24, 2009

This is a very good recipe! The right amount of lemon and the sour cream adds to the tang. I did lower the amount of sugar in this recipe, as 3 cups of granulated sugar is a bit much. I've used 2 1/4 cups of sugar with positive results. I've also experimented with using a freeze dried lemon product that comes in packets (there is also lime and orange flavors too) to replace some of the lemon extract, which I find tastes metallic. I've also tried lemon oil, which works great too.

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CHEFGEE

Cooking Level: Professional

Home Town: Newark, New Jersey, USA

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Reviewed: Jul. 18, 2009

This cake is really good. I took it to work and it was gone by 10:00 a.m. I did not put all the batter in the pan because other reviews said it was too much and it came out great. My glaze was a little too thick, I would probably add a little more lemon juice next time. Since I am a lemon lover, I was glad it had such a lemony flavor. Will definitely make again, thanks for the recipe.

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nan

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 15, 2009

Wonderful cake! I also did a simple glaze and it was a hit with everyone.

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dishdelish

Cooking Level: Intermediate

Home Town: Verona, Pennsylvania, USA

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Reviewed: Jul. 15, 2009

Wonderful! Sour cream doesn't give any particular taste but it makes the cake very soft inside, like velvet! I didn't put the lemon extract because lemon juice and peel make the cake "lemony" enough! On the top, I put a simple glaze made by confectioner sugar and a tablespoon of lemon juice, but I think it was to sweet! The cake doesn't need any glaze or filling because it's perfect alone! Next time I will only decorate the cake with confectioner sugar. I halfed the ingredients to make a cake for 6 only collegues (I also posted a photo!).

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