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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smancini

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

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Reviewed: Apr. 22, 2009

This is the best lemon pound cake I've ever had. I baked it in two loaf pans and they came out moist and perfect. I made the icing, and it was good, but it doesn't really need icing. I'm planning to freeze one of the loaves to be thawed on a hot summer day.

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alice

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Reviewed: Apr. 12, 2009

this is truly a delightful cake, lemony but not overly so, the sour cream gives it some 'heft'. the issue I found is finding the right pan size. I made it once in a 10c bundt pan, batter came right to the top, clearly not large enough. It sort of mushroomed up and took at least 45 min longer to cook. Still tasted great! I made it previously in an angel food tube pan, no markings as to size but is the really old style round angel food cake pan. Cake was perfect! I believe it was the sour cream that kept ALL the batter inside the pan. I am offering my results simply to encourage you to try the cake, but be aware of the amount of batter and have a large enough pan. delish!

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lizykat

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Reviewed: Apr. 12, 2009

This was a big hit at work AND home! Made it fo a co-workers birthday, was asked for the recipe by another co-worker, then brought a piece home for my husband - he loved it too, and I had to end up making another for him the following weekend!

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Erin

Cooking Level: Expert

Home Town: Rockledge, Pennsylvania, USA

Living In: North Wales, Pennsylvania, USA

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Reviewed: Mar. 20, 2009

This is the first cake I've ever made that has come out nicely. I followed the directions to a T, excluding the fact that I didn't have a bundt pan. It was moist, sweet and all around delicous.

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R.Mills

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Mar. 13, 2009

This cake was fantastic! So moist and just the right amount of lemon. My husband is not a big fan of lemon cake but he absolutely LOVED this one.Thank you for sharing!!

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S.Khan

Cooking Level: Intermediate

Home Town: Karachi, Sindh, Pakistan

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Mar. 10, 2009

Very good recipe. Had to thicken icing a little and also added raspberry sauce It was delicious!

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daydreemernluv

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Reviewed: Mar. 7, 2009

Best lemon pound cake ever! This is the first pound cake I've ever made and it was so easy! The lemon flavor was just right and so was the cake. I gave four stars because I had to let it cook for an extra 15-20 minutes (there was a lot of batter). I will be making this again!

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graceful96

Cooking Level: Beginning

Home Town: Palm City, Florida, USA

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Reviewed: Feb. 22, 2009

I made this in loaf pans with grapefruit instead of lemon. It was very tasty, but took a long time to cook and the deeper dish ended up burnt on top.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Feb. 1, 2009

Very moist cake. I made it for my mother's 50th birthday party and everyone loved it. I made a few small changes; I used plain yogurt instead of sour cream and then dusted powdered sugar on the top when it was done. Excellent recipe!

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Laura14

Home Town: Corvallis, Oregon, USA

Living In: Palo Alto, California, USA

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Reviewed: Jan. 19, 2009

The flavor is wonderful. The cooking time just needs to be adjusted to 1 hr 10 min to get fully done in a loaf pan.

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jessesgirl

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Jan. 4, 2009

Wasn't real thrilled with this. 1st problem was that I had to cook it at least 10 minutes longer than the recipe stated. Second, the icing didn't stick to the cake at all. It just slid right off. Wasn't crazy about the icing taste either... really sour. The best thing about the cake was the texture. Very dense. But as far as the rest... I wouldn't make it again.

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jess84

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Reviewed: Jan. 3, 2009

This is the greatest recipe for a lemon cake. So moist and tasty. I use it with everything. In the summer I scatter in blueberries. I take canned poppy seeds and spread it in between the batter. This is a recipe I'll be making for the rest of my life.

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p_o_l_a_k

Cooking Level: Beginning

Living In: White Rock, British Columbia, Canada

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Reviewed: Dec. 20, 2008

Flavor is fantastic. My fiance gave it a thumbs up for our wedding cake. My only complaint is that the inside took too long to cook and caused the outside to get too crispy. I have a testy oven, so that might have been the problem. Excellent!

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Lilgenab

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Reviewed: Dec. 14, 2008

My son (14) has made this 3 times now and it is by far the best cake I have ever tasted. We have served this to guests,and everyone has raved as much as we did. ONe thing my son by accident used vanilla extract instead of lemon, he has repeated this mistake on purpose since.

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PalermoFamily

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Nov. 14, 2008

I made this cake from my husbands birthday and although we have cut the cake yet, the little muffins I made w/ the left over batter are quite yummy. I followed the recipe as directed except I didn't have any sour cream so I used lemon yogurt we had. (my husband obviously likes lemon). I think it might have added to the lemony flavor. I also did what some other review did and separated the eggs, added the yellow in when said to and beat the whites and folded them in at the end. Don't know what it did but like I said it tastes good!

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Nikki

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Reviewed: Nov. 12, 2008

This cake is one of the most delicious and moist cakes I have ever baked but I agree with Tina who wrote a review on June 16, 2008, the baking time is not correct for me either I dont attempt to see if its done until it's been baking for 1 1/2 hours and then still i have to give it an additional 15-20 minutes but, whatever you do dont increase the temperature it will make the cake very crispy on the outside.

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kookkim

Cooking Level: Intermediate

Home Town: Camden, New Jersey, USA

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Reviewed: Oct. 14, 2008

It was good as far as flavor, but mine was very very heavy...not the way it was suppose to be.

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javaflops

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

This recipe is awesome!! It was easy to make and came out perfect the first time.

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kim

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Reviewed: Sep. 9, 2008

This recipe was amazing. The only change I made was shift the dry ingredents to make the cake more light and fluffy. UPDATE: I've made this cake many times and the middle was always a little under cooked. I reduced the temp to 325 and baked for an hour 45 mins. It seem to do the trick. Love this recipe.

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Tondie

Cooking Level: Intermediate

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Lemon Lover's Pound Cake

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