The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 6, 2009
I love making easy recipes.This cake is so easy and moist. I recommend making the cake a day before serving because it is so much better the next day. Thanks so much for bringing this recipe to my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 15, 2009
I am so glad I waited to write this review. When my cake had cooled I had a piece and thought it was very good but not the consistency of pound cake. Surprise, next day it was perfect pound cake. Will make this one again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 8, 2009
Contrary to naples34102's opinion, in my opinion, I think this was a vast improvement on a plain cake mix (I used BUTTERY yellow). It got rave reviews at a church fellowship; no one guessed it was from a box. I didn't have any lemon extract, so I tried almond. I had just under a teaspoon left in the bottle, but used it anyway. It gave just a hint of something that made it taste DELISH! In my oven, I did only need to bake it about 50-55 minutes. Thanks for a great way to dress up a cake mix! I'm adding lemon extract to my grocery list so I can try it that way next time!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 15, 2009
I admit my general bias against yellow boxed cake mixes, however, every now and then I come across a recipe that really can fool even me. Not so here. No matter that this recipe doctors up a cake mix nearly to the point of its being a scratch cake; it tasted like, well, a yellow cake mix - a dry, yellow cake mix. Better to have skipped the cake mix altogether, since all the rest of the ingredients for a pound cake were there. In addition, the baking instructions state 60-80 minutes - mine was a tad over baked at 55 minutes. As previous reviewers remarked, this has a coarse crumb, and is not nearly as moist as it should have been. My suggestion, if you are a fan of yellow cake mixes to begin with, is to simply bake a yellow cake mix according to package directions, or look for a doctored cake mix recipe that includes sour cream and pudding. Otherwise, skip the cake mix and make a scratch pound cake.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 13, 2009
So Simple! I substitued vanilla extract for all lemon extract and added blueberries.I also made cream cheese frosting with lemon...Wonderful and easy treat! Very moist! Thank you!
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Living In: Berlin, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 6, 2009
Sorry, there was not itme to take pictures. I made this for my husbands birthday as pound cake is his favourite. This recipe did not disappoint. The only change I made was to replace the lemon with almond for a light almond flavour (my husband's prefernce). Would use this recipe again for sure! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 11, 2009
Very nice, a oh so moist. I used a white cake mix.. the eggs make it yellow anyway :) Also used butter flavor extract in place of lemon (didn't have any) So very good and doesn't even need frosting. All I did was sprinkle a little powdered sugar for presentation.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 6, 2009
This cake is dry and very course. DIDN't really like it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 20, 2009
Very tasty! I added 1 1/2 cups of blueberries (rolled in flour) to mine. Topped it with a glaze of lemon juice and powdered sugar. Family gobbled it up!
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Home Town: Hot Springs, Arkansas, USA
Living In: Fordyce, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 27, 2009
I've made this cake twice and both times it turned out great. A nice way to change it up is to play with the flavorings - I included vanilla, but switched the other out - lemon, almond, etc. It's a very versatile recipe - we'll be making it again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 14, 2009
Not that great; I've had better dressed-up cake mixes. This one tasted almost too "eggy" to me. My husband like it, but he'll eat almost anything! :-) Won't make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 12, 2009
This came out great! I substituted peach brandy for 1/2 of the water and added a little almond extract. Next time I think that I'll up the peach brandy though.....I liked the taste enough to want some more.
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Home Town: Richmond, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 12, 2009
I have made a variant of this recipe and that is what my rating is based on. I apologize to anyone who prefers that we not rate/review recipes that we've tweaked, but this is too good not to share. Here's what I used: 1 white cake mix with pudding 1 c. flour 1/2c. butter 1/2c. margarine 1 c. sugar 5 eggs 8 oz. vanilla yogurt (not sugar free or fat free) 1/2c. milk NO WATER Mix these ingredients in the manner and order included in the recipe. This is absolutely exquisite. Hope it works well for you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 6, 2009
I made this cake for a family gathering and I didn't change a thing. It was wonderful topped with fresh berries and whipped cream. Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 3, 2009
I am no baker by any means, but I must say this recipe is outstanding. I made it with my 6 year old grandson over the holidays and my family just loved it, especially the grandson.
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Home Town: Memphis, Tennessee, USA
Living In: Rialto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 29, 2008
This cake turned out PERFECT!! I used 2 tsp of vanilla extract (no lemon. Dunc Hines Golden Butter Mix and added a butter/cream glaze.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 25, 2008
Excellent cake! I made this to use in a trifle.
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Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 20, 2008
Overall, this pound cake was only ok. I'm in the camp that thinks a pound cake should be less crumbly, less airy, and more dense. Flavor was nice, but texture could use some work. By the way, I didn't use any lemon extract.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Nov. 9, 2007
This cake is wonderful!!! I made a few alterations though. I changed the cake mix to Devil's Food, omitted the Lemon extract and added in a package of chocolate chips. The cake baked very well and the chocolate chips held together but melted into the cake at the same time. To die for! I bake regularly and people always love it but I've never had every single person who got some to ask for the recipe. Even the men!
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Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 5, 2007
I was really disappointed with this recipe. I followed the recipe exactly. This doesn't even look like pound cake and the consistency is the same as a regular "cake from a box". Pound cake is supposed to be dense, not airy. I used the mini loaf pans and the cake stuck so bad that they all fell apart when I tried to get them out of the pan. What a waste! I will never use this recipe again. Not sure what everyone else likes about this recipe!
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