The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 5, 2009
the cake had an odd texture. i thought the lemon taste was overwhelming...would not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 31, 2009
This recipe was great. I used only vanilla extract in place of the lemon. Very moist and very easy to make. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 27, 2009
I was having problems with my pound cakes cracking on top and falling. I decided to follow this recipe and put a piece of foil over top while it baked. Then removed the foil the last 15-20 minutes of baking. The foil seemed to help the cake cook evenly and top did not crack. Cake turned out perfect very happy, Thanks Sylvia For submitting your recipe, You saved me today :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 18, 2009
This recipe was awesome! So much better than those tired old recipes shared by know it all neighbors!haha but for realz this was da bomb! I even was making enough for 150 people and it was AMAZING! Loved it and will never turn back...
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Home Town: Laie, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 2, 2009
This is a pretty easy recipe. My modification was using Splenda instead of sugar. I also made muffins from this batter and they blossumed up and tasted pretty good. The remainder of batter I made a cake. The Cake has better body and flavor than the muffins. Be sure to follow the directions closely. I messed up and failed to add the eggs to the Splenda/shortening batch. I added the eggs at the end and it was tough. It all worked out though. Not sure if the blending in the flour and milk would have gone better if the eggs were in the splenda/shortening mix like directed. My family is really enjoying the recipe. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 29, 2008
I wanted a pound cake as base for the berry trifle recipe on this site, so omitted the lemon, kept everything else the same. This was wonderful and held up very well for 3 days in the trifle! The remaining cake was great on it's own too! Thanks for sharing.
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sue
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 27, 2008
Loved it! Awesome color, great flavor, very moist. Afte cooking this recipe a couple times, although it's great each time, I found the best results are when cooked in stoneware.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 20, 2008
This was great, a keeper in my recipe box for special people only. Was looking for a quick, no fuss pound cake recipe. Had all the ingredients and didn't have to run out to buy anything I thought. Shortening? Recipe called for shortening the one thing I did not have. Thought cake won't come out quite right without shortening. As in Crisco (the white stuff in the blue can). Was not sure of what to substitute. Discovered vegetable oil, canola, peanut oil, lard or butter would do. Elected butter for original butter flavor. Scaled back on the sugar, added some sour cream to the recipe. Nirvana!!! Took it to a church meeting. Didn't want to face the guilt of devouring an entire cake by myself.
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Home Town: Harlem, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Kim

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Expert

Home Town: Kearny, New Jersey, USA
Living In: Easton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Home Town: Chicago, Illinois, USA
Living In: Flowery Branch, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 20, 2005
Once cooled, it was like a brick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2005
Very easy to make, cake was very moist and rose very high.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 22, 2005
Good. I add a little almond extract. Easy too.
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Photo by WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA
Living In: Willmar, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 5, 2003
A Great Cake Very Tasty and moist
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 5, 2003
easy ingredients, beautiful color and size,plus incredible moistness! A crowd pleaser.
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