Lemon Pecan Pound Cake Recipe Reviews - Allrecipes.com (Pg. 3)
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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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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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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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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Cooking Level: Expert

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Displaying results 21-24 (of 24) reviews

 
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