Reviewed: Jul. 12, 2006

I did use a lemon glaze; however, I did not find this to be at all dry. Moist cake with a wonderful flavor!

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16 users found this review helpful

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Reviewed: Oct. 4, 2006

great recipe indeed & i followed it as is, but the only problem is that i didnt change the scaling and the default 16 servings recipe is way too much (oh, i didnt use a tube pan, but a regular 10" round pan) - & the cake mix was enough for two of my cake pans so next time I will just halve the recipe portions. perfect moist pound cake texture - delicious taste! i tried my hand at making glaze from melting 1/3 cup butter with 1 cup powder sugar - now that didnt work....it just kinda turned out too dry (not of drizzle consistency) & I didnt know how to fix that. Other than my glaze problem, a GREAT cake recipe.

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11 users found this review helpful

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Tina Knickman

Cooking Level: Intermediate

Home Town: Central Area, Central Region, Singapore

Reviewed: Sep. 6, 2006

What a perfect recipe! I love lemon, I made these for my brothers house-warming party as little flower cakelettes, topped with a simple lemon confectioners glaze. They were a total hit, much more popular than the excellent chocolate cakes I made. This is a recipe I'll make again and again, very classic and elegant. And just as the recipe says perfect with a nice cup of tea.

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12 users found this review helpful

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mlpardee999

Reviewed: Jan. 10, 2007

This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro

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68 users found this review helpful

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Brown Sugar

Reviewed: Feb. 22, 2007

I really loved this cake. I put the batter in a smaller pan and it over flew, as soon as it started baking. I just greased a larger pan quickly and poured the batter in. With all this tragedy the cake was awesome! "Foolproof"

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15 users found this review helpful

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BLR

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Rehab City, Al-Qahirah, Egypt

Reviewed: Mar. 18, 2010

this recipe was delicious! I loved it and so did my family. My father described as thick, like bread. i really enjoyed this recipe! P.S. i am lactose intolerant so I used rice milk. It tasted great just the same.

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12 users found this review helpful

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Emerald

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jul. 7, 2009

This is a lovely recipe! I did not have any butter flavoured shortening, so I just used butter and it turned out fine. I added a tad more lemon extract also then what was called for. I halved the recipe and put it in a bundt pan instead of a tube pan. The glaze I used consisted of melted butter, confectioner's sugar, milk and lemon extract. Will definately make again!

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53 users found this review helpful

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DAYTEKMULTISYNC

Cooking Level: Intermediate

Living In: Stratford, Ontario, Canada

Reviewed: Jul. 18, 2009

Made great Muffins. Nice Texture and nice light Lemon flavour. Will make again.

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3 users found this review helpful

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sandor szabados

Reviewed: Oct. 14, 2009

Will definately make this again. Just what I wanted from a lemon pound cake

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4 users found this review helpful

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Wowzers

Reviewed: Jun. 17, 2010

I followed the recipe pretty closely. The only things I changed were slightly less baking powder about 1/4 tsp less and 25 degrees hotter oven. This is to compensate for high altitude where I live. Also, I didn't have lemon extract so I used lemon juice. Cake turned out great, very light and fluffy. There's just a hint of lemon taste and I would prefer stronger so next time I will add more lemon juice or zest.

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3 users found this review helpful