Reviewed: Mar. 11, 2012

My husband loves honey so I incorporated a little bit in the glaze.

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Reviewer:

'A' Fresh Look

Cooking Level: Intermediate

Living In: Altus, Oklahoma, USA

Reviewed: Jan. 4, 2012

I made this for my wife, who absolutely loved it. I thought it was a little dry. Next time, I'll reduce baking time a little bit, and I will let it cool longer than 10 minutes. The cake fell apart a bit when I tried to remove it from the pan. Excellent flavor, though.

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crimson buckeye

Cooking Level: Intermediate

Home Town: Lewis Center, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Nov. 23, 2011

This was one good cake !!! I used reduced fat margerine in stead of shortening, 1 fat free lemon yogurt in stead of sour cream and only half the sugar (the yogurt is already sweetened). These were the ingredients I had on hand but it worked out perfectly. The cake was ewtrmely moist and flavorful. Thanks for sharing !!

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Reviewer:

EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

Reviewed: Sep. 3, 2011

This cake was easy to make but came out dry and crumbly with very little lemon flavor. I even added the zest of 2 lemons. Would not make again.

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JENair399

Reviewed: Jul. 18, 2011

The cake is delicious to spite the fact that it fell . I don't know what happened but we ate it anyway . Mine was moist also .

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Reviewer:

Robbie

Reviewed: May 24, 2011

It came out wonderfully and definitely not too dry. It goes perfectly with coffee or tea, and tastes great with a little bit of butter melted on top.

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Reviewer:

cawoo

Reviewed: Feb. 26, 2011

Rich, buttery and lemony...delicious! A little too crumbly for a proffessionally decorated cake...had to fight with it a little! But I would definetely serve this recipe to my family!

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Reviewer:

Lynzey

Cooking Level: Professional

Home Town: Vancouver, British Columbia, Canada

Living In: Nanton, Alberta, Canada

Reviewed: Feb. 25, 2011

The batter of this pound cake is thick, but very light (I chose butter over shortening) and even withstood being baked in a muffin tin without dryness. Discovering I had no extract when everything was measured and in bowls, I made due with a lemon's worth of zest and it actually did the trick -- just a kiss of lemon in a moist cake. Next time I make this, I'm going to try infusing the milk with fresh thyme or rosemary for a savory spin.

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Reviewer:

Nicolette

Reviewed: Feb. 13, 2011

I made this cake and it was exactly what I had a taste for. I used a cup of sweet creamed butter in the place of the shortening and the consistency was perfect (it reminded me of my grandmother's cake). I also used fresh squeezed lemons along with lemon zest in the cake for some extra tartness and was very satisfied with the results. I look forward to making this cake again.

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Reviewer:

thegrtsmom

Cooking Level: Expert

Home Town: Springfield Gardens, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 27, 2011

This is a wonderful recipe! I didn't have enough shortening, so I used softened regular margarine instead. I also used a little butter flavoring. The nutmeg gives it just that little bit of something extra. I took a half tub of store bought vanilla icing, mixed with about a TBSP lemon juice and a little lemon extract and drizzled over the top. Yummy! The texture of the cake was just right. It was not dry at all. This is a keeper. Thanks for sharing.

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