The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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Photo by MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 3, 2008
This is a very delicious and moist cake! I baked this cake about 2 weeks before thanksgiving w/out the frosting. The kids loved it.Will make again.
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8 users found this review helpful

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Cooking Level: Expert

Home Town: Opelika, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 23, 2007
The cake was eaten less than 24 hours of being made. Good recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 22, 2007
This cake was so good! I only changed one thing. For a lighter (fluffy) pound cake I separate the eggs and put in the yolks only where the eggs are listed and then whip my whites and FOLD them in the batter right before I bake it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 27, 2007
This is the best pound cake I have made to date. I served it to the members of a club I belong to and it was gone in literally minutes. I baked it for the full 60 minutes and then turned the oven off and left it for another 1/2 hour with the oven door open. I didn't have time to ice it but next time I will drizzle it with lemon glaze. Thanks for a great recipe, I'll use it often.
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Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 18, 2007
This is a great recipe. Everyone loved it. I didn't use the sour cream glaze - just served it plain. Very moist and lemony. Definitely will be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 17, 2007
Although this lemon cake came out tasty and lemon-y...I did find it a bit TOO sugary (and I love sweet). If I make it again, I'll be sure to cut down on the sugar. Also, because the cake already had so much of a lemon flavor-- I made the icing without lemon juice & lemon zest...I added about a tablespoon of milk in & 1 tsp. vanilla.
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Cooking Level: Expert

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 8, 2007
This is a VERY moist lemon cake, loved it!!!! I did make a different glaze though, as this cake would be out on the counter and sour cream must be refrigerated. I mixed 1/4 cup fresh lemon juice, 1 teaspoon of grated lemon peel, and 1 1/2 cups of conf. sugar.
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Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 5, 2007
SUPER!Buttery and moist!I left out the lemon extract and it was still perfect.This one goes in as a keeper.Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 15, 2007
I made this recently, didn't change a thing. My mom said it was the best pound cake she'd ever tasted.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 7, 2007
I cook on a guest ranch for 20 to 30 people and make this cake at least twice a week. It is always a hit with all my guests. I did not use the glaze, though, and I don't think this cake needs one to begin with. It tastes great and has the perfect sweetness and consistency. No add-ons or changes necessary unless you use it as a base for different flavoured cakes like I do. I substitute the lemon with coffee and 4 tablespoons cocoa powder for a chocolate pound cake or add 1/2 cup of ground almonds, 1 tsp almond extract and 1 tsp vanilla extract for an almond pound cake. This cake freezes very well too.
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Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany
Living In: Devils Tower, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 7, 2007
Delicious!!! Even without the icing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 6, 2007
One word: AMAZING! The amount of lemon was EXACTLTLY what I was looking for. I made this to bring to a party and it was a HUGE success. I didn't change anything, but used a really old electric oven and had to cook it an additional 20 minutes before it was done. The icing made a LOT of extra, and I pretty much coated the whole cake in it but it was delicious and I certainly intend on making this again and again. Thanks!
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 31, 2007
We enjoyed the cake. I will make again. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 29, 2007
OUTSTANDING SUMMER DELIGHT THANK YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 17, 2007
My family was craving a lemony dessert tonight. So, I pulled this one up, printed it, just had a slice. Very good! The fresh lemon taste was just what we were looking for. Also, I only had 3/4 cup of butter and I can't imagine it being any better if I had used a whole cup! Yummy!
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Cooking Level: Expert

Living In: Cassville, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 9, 2007
I made this to bring to my parent's house for Easter Dinner. I gave it 4 stars since I changed the recipe. I did everything the same except, I added an additional 1/2 cup of butter, and did not add salt since I was using salted butter. The cake was very dense, moist, and had a nice lemony flavor. Everyone enjoyed the cake. I loved the lemon glaze, and would use the lemon glaze again on a plain pound cake! I also had to leave in oven for 1 hour and 30 minutes probably because of the extra stick of butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 13, 2007
I love this recipe i been looking for a simple yet tasty recipe.And i have found it i shall not look any futher.This recipe is Fablous i did tweet it a little instead of lemon rind i just add an addition Tsp of lemon juice and an addition Tsp of lemon extract.And for the icing i add about 1/2 cup of cream cheese and a Tsp of lemon extract and about 1 cup give or take of confectioner sugar to the prror icing. Thank You Thank you i really have search high and low for a lemon cake recipe this is a Keeper
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Key Largo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 28, 2006
The cake was great! I only used one stick of butter by mistake but it still tasted good. I also used fat free sour cream.
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