Reviewed: Mar. 9, 2013

Very very simple and easy to make! I've tried a few variations with flavorings and extracts such as orange extract and orange zest, coconut extract and a coconut glaze and each turned out marvelously. I've also substituted buttermilk for the milk and the extra little "bite" it gave it was something I'd recommend to anyone who wants to try that! I too have used butter instead of shortening and it seemed a bit moister than the basic recipe and maybe a tad heavier.

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Reviewer:

T Bowman

Reviewed: Jan. 13, 2013

Prepared to the letter. It came out great! I did add a glaze of lemon juice and confectioners sugar.

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Reviewer:

Ira

Reviewed: Dec. 25, 2012

I stuck mostly to the recipe with the addition of grated lime zest since I didn't have any lemons. This recipe is the consistency of cornbread and though the taste is ok, it's not as sweet as my well talked about Five Flavor pound cake. This cake is just ok and needs to be doctored up for me to take it anywhere for others to eat.

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Reviewer:

Trinesha J

Cooking Level: Intermediate

Reviewed: Dec. 8, 2012

Made this pound cake today for the first time. I didn't have butter flavored shortening on hand, so I used 1 stick of margarine and a 1/2 cup of shortening, 1 tsp butter flavoring, 1 tsp lemon bakery emulsion and 1 tsp real lemon extract. I wanted a true lemon flavor so I omitted the nutmeg. Baked in a 10" tube pan at 350 for 60-70 minutes. Let it cool for about 15 minutes before turning it out of the pan. Smelled delish while baking. Drizzled with a lemon-butter rum glaze (about a Tbsp of melted butter, about a cup of powered sugar, rum to taste, dash of milk - sorry I didn't measure it, just made by sight :)). Pretty good basic lemon pound.

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Reviewer:

Eholsey1

Cooking Level: Expert

Reviewed: Dec. 4, 2012

this recipe is sensational.....i will use this recipe over and over again....as a matter of fact i will be adding this recipe to my families recipe book....i didn't have butter flavored crisco either, i just used butter and it turned out great....i'll give this recipe 5 stars!!!!

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Reviewer:

nikita.slocum

Reviewed: Nov. 18, 2012

easy to make, smooth and moist. I made it in my pamper chef stoneware bundt cake pan and it took a few extra minutes (as PC's directions say will) delicious! No frosting needed.

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Reviewer:

Kat

Reviewed: Oct. 14, 2012

Excellent recipe! This cake is very easy to make and delicious!!! I will certainly make it again!

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Reviewer:

Tracey Harvin

Reviewed: Jul. 15, 2012

Not sure what happened here. Like some reviews that I read, my cake fell. I followed the recipe to a T. The taste was forgettable and I could barely taste any lemon. Sorry, would not make again.

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Reviewer:

BakingLikeCrazy

Cooking Level: Intermediate

Reviewed: Jun. 23, 2012

This is a wonderful cake recipe. I also put lemon glaze on this cake and it came out great. You can taste and enjoy the lemony taste. Must make it. Also it did cook about 50 mins so make sure after 45 mins you stick it with a toothpick. Cake can overdry when you cook it too long. Came out beautifully!!! 5 stars!!!

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