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

See below for update - 5/26/08 - I had some difficulty rating this recipe because I have made a variant of it that I found in the recipe swap on another website. Then I came here to see if the same recipe had been posted to all recipes. Here are the differences: add 1/2 c. of oil with the butter, and use 5 eggs, and substitute 1 c. evap. milk for the water. But I misread the recipe and included NO water or milk. My cake came out well, with a dense texture and chewy crust. I might add some liquid next time, but it came out great without! Made this again with 1/2 milk and a butter golden recipe cake mix. The flavor was good but the texture not-so-much. I think it was the type of cake mix I used. I will not do that again.

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.

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!

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!

I love recipes that start with a box mix - so easy to prepare. Try adding the zest and juice of one lemon to this recipe and drizzle with a tart lemon glaze. Heaven!

This was a tasty cake! Not as heavy as a pound cake and very moist. I used a vanilla cake mix instead of yellow and 1 Tbsp vanilla extract instead of the 1 tsp called for and the 1 tsp of lemon extract. Thanks for an easy, quick recipe

FABULOUS!! This is the only pound cake I will ever eat!

this is an incredible pound cake. taste as if it is made from scratch

This cake is easy and taste just like a homemade cake. I used a chocolate cake mix and cooked this cake a little under done. It was so moist I could have eaten it all myself. I did not put in as much sugar as the recipe called for. I always take my cakes out of the oven when a little bit of cake is left on the toothpick. But it does look cooked.

I don't know if I'd call it a "no fail" poundcake...it was quite crumbly. But it was okay cause I used for trifle.

The perfect easy pound cake recipe. With the chocolate caramel rasberry sauce, it tasted even better! That sauce was made for a pound cake and you can find the recipe on allrecipes.com! Talk about a 1-2-3 easy recipe! For either!

I am giving it a 5 because the taste was great, probably the best I ever tasted, however, the cake was quite crumbly. Not the consistency I think of when I think of a pound cake.

I don't know what I did wrong but this cake didn't taste good at all, and it was crumbly. I normally use my own pound cake recipe, and everyone likes it. I took this to church and brought most of it home! Anyway, I guess I'll use it in a trifle.

This was very moist. I used almond extract instead of lemon and used a white cake mix instead of yellow! I cut up some fresh strawberries and it made a yummy strawberry shortcake!!

The flavor of this cake is very good, however the texture is that of a boxed mix. For me a pound cake has a dense structure with very little crumb and that isn't the case with this recipe. I will make it again, but I won't advertise it as pound cake.

This cake is awsome, when my grandmother used to make pound cake she would dust the pan with powdered sugar instead of flour, it makes a nice sugary crust on the outside of the cake, no need for icing or glaze. I did it when I made this one and it was awsome, I have had countless requests for this recipe when I make it. It is very good with a Lemon Cake mix, lemon pudding and lemon extract!

This is the best cake. I've made it 4 times in 3 weeks, and I can't get enough of it. I have made it with lemon cake, golden butter yellow cake, and regular yellow cake. It is fabulous. I've even toyed with the extracts a little. It tastes better than my grandma's homemade, much to her dismay!