Reviewed: Mar. 23, 2013

I used Greek yogurt + 1 T real lemon juice, as I've never seen a "lemon yogurt" at the store that doesn't have load of processing ingredients. Also used all butter rather than shortening, cut down [raw] sugar to 1 cup. Honey as a sub for the sugar would taste great in this recipe. I knew we'd like it lemony-er than the recipe sets this cake up to be, so I doubled the zest. Glad I did!

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Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Nov. 26, 2012

I made this last night with whatever I had on hand. I made half the serving sizes here (6-8). I used half wheat flour/half cocount flour. I didn't have lemon yogurt so I subbed half of the yogurt with Noosa brand raspberry yogurt (amazing) and the other half no sugar greek yogurt. I also used brown sugar as I had no regular sugar on hand. I also didn't have any eggs so I used 4.5 tbsp of refrigerated egg whites and 1.5 tsp olive oil to sub. ALSO for the glaze since I didn't have any sugar I used as much Stevia as I had in the house (1/16 cup??) and added equal parts lemon juice. This was perfect actually, because any more glaze and it would have made this moist delicious cake TOO moist. I baked it for 50 minutes on 325 and it came out perfectly!! I must say I will make this next time I need to bring something to a party - not only was it super-easy, I was even able to make it with what I had on hand, which wasn't a lot as you can tell!! For the glaze, I added a little extra lemon zest to give it a little more zing. I juiced an extra half lemon into the batter because, personally, I knew it would help with the greek yogurt taste. I also added just a little extra vanilla extract for the same reason.

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Reviewer:

GradStudent4Life

Reviewed: Aug. 24, 2012

Love it, my mom went back for seconds ;) I used spelt flour, 1/2 cup butter, 1/2 cup coconut oil. Agave syrup instead of sugar, it was a big hit. Will keep this as one of my favorites ;)

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Reviewer:

Ajob

Reviewed: Jun. 9, 2012

This was pretty easy to make. I did make some substitutions. I used unsalted butter instead of Crisco, used 6 oz. of lemon cream pie yogurt since the store didn't have lemon yogurt, and added 1/4 cup of fresh lemon juice. The glaze is really sweet and it soaked into the cake pretty well. It tastes better when it sits for a while to let the glaze settle and hardens and gives it a stronger lemon flavor. Received lots of compliments on it.

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Reviewer:

Nancy from WA

Cooking Level: Intermediate

Reviewed: May 2, 2012

This was tangy and moist.

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Reviewer:

SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

Reviewed: Aug. 31, 2011

Best textured and flavoured cake I've ever made and I've made a lot of cakes. Our daughter, who went to university in America, jumped to her feet as I brought the cake into the dinning room demanding to know if it was pound cake. I wasn't sure for a couple of seconds if I was doing the right thing or the wrong thing she was so straight faced. It was the right thing and the entire cake was gone within 24 hours. It is now our celebration cake. Thank you so much for sharing. I'm trotting it out to an invitation day on Sunday so that Australians can become acquainted with a pound cake.

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Reviewer:

Carol

Reviewed: Jul. 9, 2011

Tasty cake, but mine turned out very short & dense. I guess I should have figured given it's a pound cake, but I was hoping for fluffy. I subbed 1/2 C butter and 1/2 C applesauce for Crisco. I added 1 tsp of lemon extract and used 12 oz yogurt, rather than 8. I continued to coat the cake with glaze for hours to ensure it soaked in. Tasty, but I'd probably look to try another recipe next time.

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 19, 2011

We love lemon so accumulate a lot of lemon breads and cakes. As written I have rated this a 4 but only because of the shortening taste. Suggest using 1/2 butter and you will see a big difference in texture and taste. Again, I only rate a cake as written because there is no point in rating something that has been totally changed. This is not fair to others.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 5, 2011

I chose to use all butter, and then instead of lemon zest, I used 1 1/2 teaspoons of lemon extract. This had a very tender crumb. I plan on using this pound cake for a dessert that calls for lemon pound cake.

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Reviewer:

Blondeprincess

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Apr. 1, 2011

I have made this pound cake several times, and Its great!! It lacks a little bit of lemon flavor, so I have added a teaspoon or so of lemon extract to the cake batter and it turns out great. Otherwise I'll follow the recipe as is. The best thing about this cake is the lemon glaze, so make sure to use fresh lemons.

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