Reviewed: May 16, 2011

Amazing cake. I served it at a party and everyone seemed to enjoy it. It has a strong lemon taste and it's very delicious.

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Reviewer:

Layla

Reviewed: Nov. 16, 2010

Icing was way too lemony tasting, will add less lemon juice if I make again

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Reviewer:

MzNicole

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Augusta, Georgia, USA

Reviewed: Mar. 1, 2010

Good but super sweet with the topping.Yummy and definately lemony. I did not use the pecans as i did not have any on hand.Still it was good. Just give it time to cool.

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Reviewer:

ssh

Reviewed: Jan. 11, 2010

Thanks a million Carol for this recipe. It's a really tasty and delicious one, I've just swapped the pecans by the Macadamia, and it came out really good. thanks again

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Reviewer:

spanian

Reviewed: Sep. 20, 2009

I did something wrong with this recipe. The crust came out hard and the inside very wet, so I cut it into slices, put in the oven at 400 degrees and made the most delicious cookies with it. I still have no idea what I did wrong because I followed the recipe to a T.

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Reviewer:

Hazel Znidarcic

Reviewed: Mar. 9, 2008

This was a really good lemon pound cake. It was really lemoney and My whole family loved it.

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5 users found this review helpful

Reviewer:

TTTRWOOD

Cooking Level: Expert

Reviewed: Jun. 2, 2007

Like others, I eliminated the pecans and baked in a loaf pan. If you bake in a loaf pan, bump up the temp to 350 and cook for an hour. I wanted a more lemony flavor, so I added a teaspoon of lemon extract, and I also added some cornstarch to the flour to make it cake flour. This is definitely a drier pound cake ... about the texture of a scone. But that's perfect for serving with strawberries and whipped cream, or some other fruit that's been macerated.

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Reviewer:

ZHANAE

Reviewed: May 14, 2007

I made this cake for my mom for Mother's Day who loves lemon. I found this pound cake to be very very dry. I followed the recipe exactly except for baking them in mini-bundt pans (for reduced time of course). Nobody finished their cake. I will not be making again.

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Reviewer:

WHAT2MAKE

Reviewed: May 14, 2007

Baked this for my mom for Mother's Day. She loves my pound cakes; this one in particular is a favorite now because it tends to be a bit dry. She favours dry pastry such as Stella D'oro or biscotti cookies. A very nice gift for someone you love. I really liked the icing!

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Reviewer:

Peggy

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Brunswick, Ohio, USA

Reviewed: Apr. 22, 2007

This was a big hit with my friends and family. I made small bundt cakes with the pecans baked into only the top. Drizzled with the lemon icing, it was really pretty and delicious. I also dusted the serving dish with powdered sugar.

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