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Reviewed: Jun. 18, 2008

I was trying to come back to this recipe. I made it for my daughter's first birthday. I did exactly the way it was intended and it came out soo perfect. I was a little hesitant about 2 tbsps of lemon extract, but it was awesome!!! I doubled the recipes and it stayed moist for almost a whole week after. I will definitely be using this recipe again! Thanks!

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Reviewer:

Kim

	Cooking Level: Expert
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Reviewed: Apr. 8, 2008

This is a very nice pound cake, reminiscent of the one my grandmother made when I was a child. Made 1/2 recipe and baked in a loaf pan; still takes the full baking time! I followed the suggestion to reduce the sugar (3 cups seems like a lot, even for the larger cake) so I added 1 cup instead of 1 1/2 cups as would be enough for a half recipe. Quite sweet, good texture, and the outside a little bit crispy, as it should be. Don't make this if you're looking for somethine exotic, but very good as a base for ice cream, strawberries or any other topping. Thanks! My grandmother would be proud!

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AMOMMEE

	Cooking Level: Expert Home Town: Kearny, New Jersey, USA Living In: Easton, Pennsylvania, USA
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Reviewed: Jul. 15, 2007

I tried this b/c it was way easier and simpler than my other recipe - and it was sooo good! I like that it uses shortening (you can buy trans fat free shortening, and then you can feel good about using it!) which atays room temp and there's no planning to it. Baked up wonderfully in a bundt pan, cooled for 20 min. in the pan and flipped over. SO, SO pretty when you cut it. Delicious flavor. I did 3 T. of lemon juice in place of the 2 T. lemon extract b/c I was out. Great recipe!!

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Reviewer:

outnumbered

	Home Town: Chicago, Illinois, USA Living In: Flowery Branch, Georgia, USA
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Reviewed: Jun. 26, 2007

this recipe was so easy to make . I choose it because it didn't require alot of extra ingredients, and you did not have to separate everything into 20 different bowls before you combined the ingredients. Its in the oven now so we will so how she turns out.

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Reviewer:

clstacy


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Reviewed: Feb. 19, 2007

All in all a good receipe but I found the cooking time WAY off. I took it out after an hour and 15 minutes and it was already dry. Maybe my oven but I would certainly recommend checking it after an hour. I followed the receipe exactly with the exception of using sour cream instead of milk and omitting the lemon extract. Will make again but really watch it next time!

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scubaswank


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Reviewed: Nov. 20, 2005

Once cooled, it was like a brick.

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9 users found this review helpful

Reviewer:

GOLDILAUX


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Reviewed: Jun. 15, 2005

Very easy to make, cake was very moist and rose very high.

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3 users found this review helpful

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SALAMEET


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Reviewed: Mar. 7, 2005

I started using this recipe about 2 years ago and have never had anyone that didn't LOVE it! I think that this is the best recipe ever!

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HLLUCE


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Reviewed: Feb. 22, 2005

Good. I add a little almond extract. Easy too.

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WENDYG25

	Cooking Level: Expert Home Town: Montevideo, Minnesota, USA Living In: Willmar, Minnesota, USA
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Reviewed: Feb. 15, 2005

This is a great recipe! Very moist and rich. I put some hot lemon sauce over it, too. But I have added one teaspoon of baking poweder to it. Haven't tried it without though...

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Reviewer:

YUNHAS


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Reviewed: Mar. 5, 2003

A Great Cake Very Tasty and moist

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POTENTIAL


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Reviewed: Mar. 5, 2003

easy ingredients, beautiful color and size,plus incredible moistness! A crowd pleaser.

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9 users found this review helpful

Reviewer:

AMY BARLOW


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