Reviewed: Oct. 5, 2009

Delicious! The only change I made to the recipe was instead of using lemon extract I used almond, as others had suggested. Though I do not usually like box cake mix, I really liked this recipe. Tasted great warm out of the oven and my husband loved it!

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rsher918

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

This is indeed a delicious CAKE but not what Southerns would call a Pound Cake. The only adjustment I made was add a touch bit more of lemon extract and then I followed it with a lemon glaze once the cake was cooled (2 TBSP of melted butter, about a cup and half of powdered sugar, dash of lemon extract, and 3 good squirts of concentrate lemon juice; mix and pour/drizzle over cooled cake).

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Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 1, 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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Nee Cee

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Reviewed: Jun. 12, 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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Hummel97

Cooking Level: Intermediate

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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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Amy M

Cooking Level: Expert

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Reviewed: Apr. 14, 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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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 11, 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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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Apr. 3, 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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TamraD

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Reviewed: Mar. 9, 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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jelene

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

This cake is dry and very course. DIDN't really like it

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BONNIEVA56

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Reviewed: Feb. 19, 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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Dori K.

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: Fordyce, Arkansas, USA

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Reviewed: Jan. 25, 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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HAPPY APPLE

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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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Stephanie

Cooking Level: Expert

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Reviewed: Jan. 10, 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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RedneckCrow

Cooking Level: Expert

Home Town: Richmond, Ohio, USA

Living In: Columbus, Ohio, USA

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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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jannyj

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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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mzlily

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Rialto, California, USA

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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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Lela

Cooking Level: Expert

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Reviewed: Jun. 24, 2008

Excellent cake! I made this to use in a trifle.

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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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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JESSE420

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Reviewed: Mar. 1, 2008

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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THEORYGURU04

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No Fail Pound Cake

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