Reviewed: May 23, 2012

You should only use some of the batter for the bundt pan, I used the remaining batter for 12 cupcakes!

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Reviewed: May 22, 2012

Best lemon pound cake I have ever made. Got great reviews, but I did make a few revisions. Instead of using all-purpose flour, I used 3 cups plus 6 tbsp of cake flour. I also baked it on 325, and baked a little longer.

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mackenzie

Reviewed: May 21, 2012

This is the1st time I have ever made a cake that wasn't from a box mix. I can honestly say that although it was time consuming (I am used to drop, mix and pour) this was the best tasting cake I have ever made! The crisp flavor of the lemon and the icing really complimented the cake w/o it being too sweet! My hubby is not a fan of cake, but he tried a nibble, and took away a hunk of it! Great recipe! And now my go to summer dessert!

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sdbphillips

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Hubbard, Ohio, USA

Reviewed: May 20, 2012

I've been baking since I was 10 and I've never had such problems getting a cake out of a pan. With plenty of greasing and many efforts running a knife around the edge it would not budge. I finally got so frustrated I had to succumb to cutting itno the cake part to get it out and forego bringing it to the party. Agree with others that baking time was Awkward. The flavor and consistency were great so I will try agai using a tube pan with removable bottom.

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reds

Reviewed: May 5, 2012

This was okay for both flavor and texture, but not what I expected for a pound cake. I'm not a cake expert but I didn't understand why the recipe called for both natural and artificial flavorings. I didn't have/use the lemon extract.

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Thisni Caza

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Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: May 2, 2012

Lovely lemon flavoured cake. Did not use any icing. I halved the recipe and cooked at 325 for about 45 minutes. I was testing it out and did not want to waste so many eggs and such a large amt of sugar. It turned out very nice. Still moist 2 days later! Will make the full recipe the next time.

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bake4u

Cooking Level: Intermediate

Reviewed: May 1, 2012

This turned out fantastic! I was looking for a recipe that was easy enough for my 6-year-old to help me with, but I didn't want to use an instant mix. Today was our first attempt, tomorrow we will make it again with his kindergarten class. The changes: I left out the lemon zest (sometimes little kids don't like it) and I halved the recipe rounding to 3 tbsps of lemon juice and a generous half cup of sour cream. I cooked it in a loaf pan. The texture and color of this cake are amazing.

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kikimouse

Home Town: Melbourne, Victoria, Australia

Living In: Fishers, Indiana, USA

Reviewed: Apr. 29, 2012

My comments are for the icing alone! I have not tried this cake, but I use this icing on the Lemon Chiffon cake from this web site and it's just a great addition to this cake.

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JTIMBAN

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

Reviewed: Apr. 28, 2012

Fabulous recipe! Due to health reasons, we are a dairy-free household. I did sub Earth Balance sticks and non-dairy sour cream in this recipe and it tasted amazing!!!

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MelissaLovesCoffee

Cooking Level: Expert

Living In: Bellevue, Nebraska, USA

Reviewed: Apr. 24, 2012

I read most of the reviews before attempting this cake. I found the most consistant problems were the amount of batter and baking time and temperature.. So instead of a bundt pan I opted for a tube pan. It did fill up nicely and I baked it at 325 as suggested by other reviewers for one hour then tested it and the tester came out very wet. Put it back in the oven and after 10 minutes same results so back in for 20 more minutes. Done perfectly. Top just a good brown and cake baked through. That being said I will probably not make this cake again. It was ok but not that great.

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