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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Reviewed: Sep. 3, 2008

VERY GOOD. I MADE A GLAZE FROM THE LEMONS AND POWDER SUGAR

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jrecipes

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Reviewed: Aug. 23, 2008

This rose a lot more than I thought it would for the small amount of baking soda in it. Luckily I left enough room for it to rise. I found the icing a bit runny so will probably use less lemon juice next time. But I will definitely be making this again!

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Rosemary

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Reviewed: Aug. 22, 2008

Great recipe! Could use a little more lemon.

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DMHEARD

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Reviewed: Jul. 24, 2008

This pound cake is great! Very lemony and super moist.

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Valerie

Cooking Level: Intermediate

Living In: Oakley, California, USA

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Reviewed: Jul. 7, 2008

Very smooth texture and lightly sweet

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Foodmayhem.com

Cooking Level: Professional

Living In: New York, New York, USA

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Reviewed: Jun. 24, 2008

I had no extract, and didn't use the icing, but I still thought it was yummy!

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KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Jun. 23, 2008

This cake turned out moist and tasted great. I made it for my grandmother who is a definite lemon lover and she told me I had to make it again, and I will. Thanks!

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Mallory M.

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Reviewed: Jun. 22, 2008

Turned out dry.

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NGERLAND

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 15, 2008

I am having trouble with this recipe. I have cooked many many cakes in my lifetime, but I can't seem to get this one right. I've tried 2 times and both times, I bake it longer than it recommends and it is still not done when I turn it out of the bundt pan. Does anyone have any suggestions? The cake that finishes baking is so very yummy...but...the middle is raw.

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Tina

Cooking Level: Expert

Living In: Calhoun, Georgia, USA

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Reviewed: Jun. 12, 2008

Too sweet and stuck to the pan.

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SUZANNSM

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Renton, Washington, USA

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Reviewed: Apr. 14, 2008

I followed this recipie to a tee and it came out all wrong. It was not lemony at all and there was so much batter that when I cooked this for 55-60 minutes on 350 degrees the inside was raw. When I cooked it longer, the outside was burned and the inside was ok. I just bought a brand new oven and bundt pan so I don't know what went wrong. I was so excited to make this.

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Tracey B

Home Town: Ridgefield, New Jersey, USA

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Reviewed: Apr. 2, 2008

This recipe is absolutely one of the very best pound cakes I have ever eaten. The texture is beautiful like an old fashioned poun cake. It was a winner with my family, they told me to never make another pound cake recipe. The recipe is great. I followed it to a t. Next time I may add more lemon juice to the batter but that's because I love lemon but honestly, this recipe is great just as it is. You absolutely must try it.

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Shevelle

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Reviewed: Mar. 29, 2008

This cake was a hit. I added a bit more lemon juice and instead of the glaze in the recipe, I made a lighter glaze using only lemon juice and confectioners sugar.

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MrsGbo

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Reviewed: Mar. 24, 2008

This pound cake was delicious. Very lemony and dense, but light and summery at the same time. I made it for easter dinner and will definitely be adding it to my book of recipes to keep.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 16, 2008

very good cake. I think I would add a bit more lemon juice, but that is just a personal taste. Excellent! Thanks for sharing.

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fratcook2

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Reviewed: Mar. 13, 2008

Awesome cake. Didn't alter the recipe at all. The measurements worked out beautifully. It was perfect! :o)

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KAR122

Cooking Level: Expert

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Reviewed: Mar. 4, 2008

LOVELY CAKE,TRY IT YOU WILL LIKE IT

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Jan. 14, 2008

I'm not a huge pound cake fan but I received a lot of compliments on this dessert when I served it at a party. I beat the softened butter and sugar for about 8 minutes and it still never got "light & fluffy"...in was very crumbly. Not sure if that affected the taste.

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nucook

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Reviewed: Jan. 8, 2008

It's good, but to be called Lemon Pound cake, it needs way more lemon juice. I doubled the lemon juice and it was great. I've also added 4-5 tablespoons of poppy seed as a variatioin.

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