Reviewed: Feb. 19, 2012

This is a great pound cake, i normally will make the heavy wheaping cream pound cake from the swan down cake flour box, but now I'm adding this recipe to my special occasion days !!!!! My husband, my daughters and even my mother that is 73 years old and a baker loved it....

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Reviewer:

cathyh

Cooking Level: Expert

Living In: Camilla, Georgia, USA

Reviewed: Dec. 24, 2011

tis recipe is wonderful but you left out 1 necessary element 1 teaspoon of baking powder. after adding this ingredient it truly is wonderful.

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205 blue patch lane mt airy,nc

Reviewed: Mar. 8, 2011

It was ok probably wont make again!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Jan. 30, 2011

I had a similar problem as some previous reviewers in that there was far too much batter for my tube pan. I was able to make the cake plus a dozen cupcakes from this recipe as written. It was delicious though! I'll probably pull it out of the over close to 40min next time because the outside was a little more cooked than I prefer, but I will b making this cake again and again.

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Reviewer:

Nomi

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: Dec. 27, 2010

I made this for my mom as a holiday gift. I accidently didn't cook it long enough but it still turned out to be a huge hit. I will definitely be making this again!

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Reviewer:

hellohello111

Cooking Level: Expert

Reviewed: Nov. 30, 2010

The cake Taste Great And looks Great I added Extra Vanilla and and only two teaspoons of lemon Extract But over All its Pretty Darn Good.. I'm a Guy and yeah I cook it was Easy Enough to do and Well worth the Result I use Butter flavored Shorting also. Ill be posting a Pic. I already cut the cake Though.

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Sarg_Hendrix

Reviewed: Jan. 9, 2010

I like the way this cake came out but it ask for to much lemon! If you like your pound cake to taste like a lemon cake then by all means follow recipe as is but next time I will only put in a half teaspoon of lemon extract. Sorry I am not a big fan of lemon pound cakes...

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Reviewer:

savconsult

Reviewed: Oct. 27, 2009

This was my 1st attempt at baking a pound cake. My family and I loved it. Thanks for posting it. It really took about 1 1/2hrs to bake, and it was worth it. Only pound cake recipe I will ever used. I did glaze it mixing 3tespn lemon juice,1/3 cup water and 1cup powdered sugar.

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Reviewer:

trinaysmith

Reviewed: Aug. 17, 2009

This is a very tasty cake however after baking for 1 hour 20 minutes the outside was a bit overdone and the inside was fine. I followed the recipe to the tee. next time i think i will lower temp to 325.

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Reviewer:

BUJNA

Reviewed: Aug. 7, 2009

there could be definite improvements to the recipe, but it's a good base. I left out the lemon, adding almond extract and vanilla instead. If you like the butter taste, I would recommend adding some butter flavoring as well. I did, and it really added to the recipe. Turned out pretty good, but I was expecting a denser cake. I also iced it with a thin vanilla icing, which really made the cake. It tasted better after letting sit for a day or two. All in all I just wished it was heavier. It helped to not mix the batter too long.

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