This recipe makes an excellent pound cake in my estimation...there's just not enough lemon flavour to justify its name. That's the only reason for four stars instead of 5.
I added lemon zest to the batter; then drizzled a lemon juice/sugar solution over the fresh-out-of-the-oven cake and the lemon flavour was still very subtle. However, that being said, this is still an excellent pound cake and I won't hesitate to use this recipe again.
By the way, I didn't cut in the butter as per instructions. I creamed the butter with sugar & egg, added the extracts, then added the dry ingredients alternately with the milk. Took about 50 minutes until done.
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This recipe makes an excellent pound cake in my estimation...there's just not enough lemon...