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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Hazel Znidarcic

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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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TTTRWOOD

Cooking Level: Expert

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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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ZHANAE

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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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WHAT2MAKE

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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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Peggy

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Brunswick, Ohio, USA

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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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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Mar. 25, 2007

I think this could be a five stars if I'm careful not to cook it too long. I used a loaf pan as suggested BUT haven't figured the best cooking time for it. So, a little overdone but delicous.

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Amanda Alvis

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

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Reviewed: Feb. 25, 2007

I made this to accompany my chocolate fondue and it turned out wonderful. I did bake mine in a loaf pan without pecans and it was perfect.

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MrsBeth

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Reviewed: Feb. 19, 2007

Thanks to cookin'mama for the tip on the pan. I used a loaf pan and this turned out well. I didn't change a thing about the recipe itself. It is great and hubby, the pecan lover, happily gave it 5 stars. Thanks for the post.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 28, 2007

If you only have the standard size bundt pan, this is going to come out a strange size. In the end, I thought it was perfect for a tea. If you want a more traditional look, double the recipe or use a loaf pan. I loved the flavor and would definitely make this again.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 27, 2006

Here I go again reviewing a dessert, which I don't really do because I don't bake a lot trying to cut back on the sweets. Just the name of this was so inviting I had to try it and it was wonderful. This is a recipe I will make again. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jun. 11, 2006

Very buttery tasting.

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phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: May 28, 2006

I found this recipe trying to replace a lost one. Omitted the nuts which weren't in old recipe and baked in 9-inch Bundt pan (smaller than the usual one). You could use a 9 x 5 loaf pan also. There were 12 generous servings with peaches and whipped cream.

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Queen P

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Reviewed: Apr. 6, 2006

A very tasty lemony cake enjoyed by all who ate it.And will be made time and time again in our house now great recipe.

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ELLEN666

Cooking Level: Intermediate

Home Town: Croydon, Greater London, England, U.K.

Living In: Penge, Greater London, England, U.K.

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Reviewed: Mar. 19, 2006

This was the first cake I baked from scratch. It was excellent. However, next time I will try it without the pecans.

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Beth

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Reviewed: Mar. 15, 2005

My only change was to leave out the pecans since we were out. This was a wonderful tasting cake, but it was so small! I would definetly double the recipe to fit into a normal bundt/tube pan. It doesn't rise much and barely filled the bottom half of my pan. I also had to add 10 minutes to the cooking time. I would probably bake this again but just double the recipe and really watch the cook time. This is more like 6/8 servings, not 14!!

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