Reviewed: Apr. 12, 2012

Delicious and Moist. The cream cheese blended with the milk to a light mixture. I knew right then that this cake was going to be light and moist.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Feb. 1, 2012

Made with an 1/8th cup substituted with lemon juice not milk and it was pretty good. Depending on my lemon craving I may want to increase to 1/4th. Not as heavy as i wanted but thats okay.

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Reviewer:

AngelicDagger

Reviewed: Jan. 13, 2012

Not very pound cake-y, but a keeper. I did use 1/4 c. lemon juice to sub in for some of the milk as others suggested. And I did use a white cake mix as that's all I had. Will try the lemon cake mix next time. Also, used a lemon glaze on top.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Jun. 23, 2011

This was a really easy cake to make and wasn't bad although it certainly wasn't the best I've ever had. I followed the directions exactly and found that the cake browned too much so if I ever make this again I might take it out sooner rather than later. It was also a heavy cake which I wasn't expecting (first pound cake I've ever made) but a few people commented that pound cakes are supposed to be heavy. Who knew? I would prefer a lighter cake so I think I'll explore some other pound cake recipes.

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Reviewer:

Marcy

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Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: May 4, 2011

Excellent. Very moist. The kind of pound cake you are proud to serve to guests.

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Reviewer:

bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Aug. 4, 2010

This was a good lemon cake but not dense and heavy like a pound cake should be. We couldn't tell that it had cream cheese in it. Also after my family tried it, we decided it needed a lemon glaze to perk it up a bit.

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Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Jul. 31, 2010

Very dry but it was helped by some vanilla icecream. I used nonfat buttermilk and neufchatel cheese. Baked exactly 42 minutes, done just right.

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Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Feb. 22, 2010

I made this cake as written, and it was very good, but could have been more lemony. I did make a simple glaze of lemon juice, lemon zest and powdered sugar and that pumped up the tartness, but next time I think I will add some juice and zest to the cake, too. I like cakes that start with a mix. They are quick, easy, and usually turn out quite good. Thanks for another one to add to my collection.

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Reviewer:

KerryElizabeth

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

Reviewed: Oct. 6, 2009

I just made this the other day and it turned out great. I followed the other reviewers suggestion by replacing some milk with lemon juice and it was yummy I did not do a glaze just dusted with powdered sugar could not have been simpler thanks for sharing such an easy recipe !!

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Reviewer:

sillasmiles

Cooking Level: Expert

Home Town: Durand, Michigan, USA

Living In: Shelby Township, Michigan, USA

Reviewed: Sep. 15, 2009

Very good, with great reviews from the people who ate it, although not as moist as I would have liked. I followed the recommendations by the previous reviewer, replacing 1/4 milk with fresh squeezed lemon juice, and using her recommended lemon juice/powdered sugar glaze. I made it as a 2-layer 9" round with glaze between layers. I will definitely make it again, maybe adding some additional milk or lemon juice.

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