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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Anna G.

Cooking Level: Intermediate

Living In: Verona, Veneto , Italy

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Reviewed: Jul. 13, 2009

Really is a lemon lover's cake

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BUBBAWUBBEE

Living In: Titusville, Florida, USA

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Reviewed: Jul. 12, 2009

Delicious. Wouldn't change a thing.

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anchrista

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Reviewed: Jul. 8, 2009

Loved the taste and texture of this recipe. I cooked it in a ceramic bundt pan and did end up cooking it about 20 minutes longer than stated but I think it came out a little too dry -totally my fault. I did not use the glaze but made my own out of lemon juice, powdered sugar and a little butter. Fantastic!

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Jan C

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

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Reviewed: Jul. 1, 2009

Great recipe! I added 1/2 c of poppy seeds by mixing them into the sour cream before adding it in. It was done at 60 min. I didn't have lemon extract, so I made a lemon juice and powdered sugar glaze (juice and zest from 2 lemons, powdered sugar to taste), poked holes into the bottom of the cake, and poured some over it, then glazed the top after turning it over. Lemony and moist!

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Caracola

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

This recipe was fantastic. I prepared the recipe exactly as directed and came away with a very moist lemon pound cake. Gave it four stars because the frosting could not sit out for more than a few minutes without clumping. It'd be better if it didn't include dairy/sour cream.

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JC

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2009

Wow! First of all, this cake was HUGE. I don't know if I added extra of something, but it was gigantic. It was also super moist. I also didn't make the icing. I found the cake was plenty.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jun. 8, 2009

WOW! Everyone loved this. I didn't make any changes, and it was moist and flavorful. This rating is for the cake only, as I didn't make the icing.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

This cake was SO yummy. I will be making this again. Gave some away and got rave reviews.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 1, 2009

This is a phenomenal cake. It has an old-fashioned air! I made this cake exactly as directed, but without the frosting. For a glaze, I used powdered sugar and lemon juice. The cake was baked yesterday. It is all gone today!

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LANDABEE

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Melbourne, Florida, USA

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Reviewed: May 31, 2009

The flavor of this cake is very good. Nice lemony flavor. If your looking for a pound cake though this is not it. It comes out light like a cake. And beware... DO Not put all the batter in one cake pan. With this recipe i was able to make one bundt cake, one loaf cake and 12 muffins!

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AlisonM

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Reviewed: May 30, 2009

For a pound cake this is very tender and moist. It doesn't have a light crumb like cake but close to it. I whipped my butter for 5 minutes then whipped it for 5 more minutes when I added the sugar. Mine didn't have that much of a lemony flavor, but that was my fault - I forgot to add the lemon zest! I split the batter into 2 cake pans, so I didn't have any overflow issue. This recipe has a great rise, but if you bake it too quickly it will dome.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: May 30, 2009

I made this cake and followed it to a T. Only two things i didn't have any eggs and used liquid egg white substitute. and it came out perfect, very sweet and moist and i didn't make the icing either. I did however cook it for 1hr and 15mins

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msdml

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Reviewed: May 25, 2009

I made this cake but followed the advice of one reviewer to separate the eggs, and the cake is absolutely delicious. I did bake for an additional 15 minutes. this recipe is a keeper.

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twest1525

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Richmond Hill, Georgia, USA

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Reviewed: May 2, 2009

Yummy! The only change I made was using only 1c of fat-free sour cream and I baked it for a total of 1 hour and 15 minutes. After reading some reviews I was worried it wouldn't be lemony enough but with the glaze it was excellent! I have two complaints about the glaze. First, it just ran off the cooled cake and just seemed too thin and secondly it wasn't very pretty after being kept in the fridge. It kind of crystalized and looked ugly but it still tasted great.

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Missy

Cooking Level: Intermediate

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Reviewed: May 1, 2009

Awesome pound cake. Lemony, buttery, very densed but soft. Very good with ice cream. Keeper. I skipped the frosting because it didn't really need it and we don't like things too sweet. Oh, I had to bake it an extra 10 minutes.

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DIEM

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Reviewed: Apr. 25, 2009

I loved this pound cake, I don't like sour cream so I substituted vanilla yogurt in the cake mix and substituted cream cheese for the sour cream in the frosting. very good and moist. It taste great with the frosting.

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