Reviewed: Oct. 5, 2009

i made this recipe to the t, well the only things i changed was i used 2 teaspoons of lemon extract instead of 1. I also drizzled it with a lemon juice/sugar glaze as other reviewers suggested. There was plenty of lemon flavor, but just like others said, this "pound" cake was way too crumbly. Not what comes to mind when i think of pound cake. More like sweet, lemony, cornbread. Don't think i'll be making this one again, sorry.

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Bleujaun Knighten

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Reviewed: Sep. 30, 2009

Not what I expected. The one egg is crazy. It tasted like sweet corn bread. My granny said pound cake needs at least 6 eggs and a pound of each ingredient to be called pound cake.

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TRACY76

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Reviewed: Sep. 28, 2009

Perfect, exactly the kind of pound cake I wanted to make. Using only one egg did not compromise the quality, taste, or texture of the final product.

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Rachel R.

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

Bursting with Lemon Flavor. Excellent - The best lemon poundcake I ever had or made. It was very moist. We all loved it.

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QUEENSHARON00

Cooking Level: Expert

Home Town: Fairview, New Jersey, USA

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Reviewed: Sep. 15, 2009

Wonderful pound cake!! Omitted lemon flavoring and used 4 tablespoons of lemon juice and 1/2 pkg. of lemon jello!! You could taste the lemon flavor more!! Good with strawberries over top!!

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Fuzzy

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Reviewed: Sep. 2, 2009

Very good pound cake, with a few changes. I add a couple tablespoons of lemon juice to the batter and after it's finished baking I top it with a lemon glaze while it is still warm. Very tasty!

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rsher918

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

My 6.5 year old twins would give it more stars if they could (100 was one amount they said!). Easy to make! We did not have lemon, so we omitted it. We also used a bundt pan, so it cooked for 45 minutes. We made Vanilla Glaze to top it. YUMMY! Will make again and again!

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MARLASTUFF96

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Reviewed: Jul. 17, 2009

My fiance is *really* picky and he said this was the best pound cake he's ever had. I used CAKE flour though, may have made the difference? Also, it took 45 minutes in my gas oven to finally bake but I have to say....... this was to die for! Will be making it again, thank you for the wonderful recipe.

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angeliz9

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Reviewed: Jul. 11, 2009

Very easy to make and it came out great!!! I put the dry ing. and butter in my food processor and pulsed it a few times to cut the butter it and then mixed it up in my kitchen aid. I served it with fruit salad and cool whip. Will definately be making this again.

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jun. 28, 2009

Easy to follow and it came out amazing!

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DAWNNA

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Reviewed: Jun. 18, 2009

This was very good. It was fluffier than the standard pound cake. I made cupcakes with the dough and cooked them for about 25 minutes. I didn't have lemon extract so I used lemon juice to-taste. I also made a syrup using lemon juice, lime juice and sugar, heated until the sugar dissolved. I dipped my cupcakes in this and it gave them an excellent flavor. It was a little messy, but very tasty.

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Jessica

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Reviewed: Jun. 4, 2009

One correction: baking time is 75 minutes. Besides that, this is the best pound cake I've ever made or had.. totally out of this world! And I make over a dozen type of pound cakes. I didn't have lemon extract, so I substituted 2 teaspoons of Limoncello.

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gidgette

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Reviewed: May 26, 2009

not enough lemon flavour. Made again using ideas from other reviews. I added lemon rid and lemon juice to the batter and added a lemon glaze. Was much better. It did get dark quick but it may be my fault. I will make again with the extra lemon

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sarah

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Reviewed: May 20, 2009

Excellent! Left out lemon, used only vanilla extract. Baked 30 min @325 in convection oven. Perfect served with strawberries and cream. Thanks for the recipe.

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Clarice

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Reviewed: May 19, 2009

Great pound cake. I cooked it for almost an hour not the 1/2 suggested. I baked it in a loaf pan. the comments about it not being lemony enough are correct. I will definitely up my lemon flavouring next time I make it. However this recipe is a definite keeper. Loved it for texture and quality.

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: May 16, 2009

Easy to make, decent flavor, but rather coarse and not quite sweet enough for me. I added the finely grated rind of a lemon, so it was nice and lemony. However, for my money, the Buttermilk Pound Cake II recipe is a far better cake.

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RDCollins

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hermosa Beach, California, USA

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Reviewed: May 10, 2009

This is excellent! The only change I made, instead of using lemon extract, I zested a whole lemon into the batter. I did not have eny extract. It had a great tart flavour.

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Mary Helen

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Reviewed: May 1, 2009

Just made this and it came out wonderfully! I added the zest of one lemon, and 1/2 tsp more of the lemon extract, but the lemon flavour is still quite subtle. I'd add more next time. Also, would be great with some dried cranberries, or poppyseeds added to the batter. Mine turned out more cake-like than a dense pound cake. Great easy recipe!

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cambridgechloe

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Reviewed: Apr. 29, 2009

Excellent!!! Haters can hate....they will never go away, but this recipe was great. If you can't bake well, it will not work for you. I see that there are a lot of creative individuals out there who make the most out of it, by using their own little twists...congrats to you, for being positive with it!! To the others...don't hate on it, just know that it's not the recipe for YOU. My kids enjoyed it. I too, added a little twist with lemon, and a little less sugar, but it still turned out great, based on the original recipe. It does seem to be a different type of pound cake, but still great, in my opinion. Cheers to you, for a wonderful recipe.

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