One Egg Lemon Pound Cake Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Mar. 21, 2009
Okay - I may be over-doing the stars just a tad...I think it's 4 1/2 stars really - but ONLY because this cake is a little too crumbly to be truly called pound cake. But other than that, the recipe is extremely easy (I am a terrible cook/baker) and tastes delicious! The only thing I did differently was use Orange Extract instead of lemon because that's what we had. It was unbelievably yummy! I had to whip something together last minute to meet the requirements of a surprise chocolate fondue party. This cake won everyone over (except for the slight crumbly-ness...)
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Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA
Living In: Westminster, Colorado, USA

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Reviewed: Mar. 19, 2009
This recipe turned out perfect for me. I was a little worried as I read the reviews while it was baking, but it turned out great.
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Photo by Tammy

Cooking Level: Intermediate

Living In: Whitehorse, Yukon, Canada

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Reviewed: Mar. 11, 2009
Not exactly a pound cake when done. More of a crumb cake. Far too dry for a good pound cake & the timing on the recipe was about half as much as it should've been. Won't be archiving this one.
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Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009
Very good, despite my best efforts to mess it up! The loaf baked so slow--had to keep putting it back in for 10 mins at a time. Finally ended up at 75 minutes, then it wasn't jiggly in the middly anymore. It's moist and tender. I added the zest of 1 lemon, and used cake flour. And one of those cheap foil pans because I didn't have an 8x4". It came dangerously close to overflowing, I think a 9x5" would have worked. I would definitely recommend this recipe. Thanks!
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Reviewed: Feb. 15, 2009
This was fairly dry for us. We did the two different glazes that the first comment suggested and it added quite a bit of flavor. We are going to try another recipe out....
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Home Town: Rosemount, Minnesota, USA

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Reviewed: Feb. 11, 2009
I double the recipe to put it in a bundt pan and i made a lemon glaze and a drizzle. Every one wants me to make them this cake. Also instead of the lemon extract i use about 5 tablespoons of lemon juice.
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Cooking Level: Expert

Living In: Elmont, New York, USA

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Reviewed: Feb. 10, 2009
This was an amazing cake!!! I will make this many many times to come. I changed minimal ingredients... I used half and half instead of milk, "I can't believe it's not butter" instead of real butter and added the zest of one lemon and the juice of half a lemon. It turned out so moist and lemony that it was gone before it ever cooled.
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Reviewed: Feb. 9, 2009
This was a bad recipe, I followed the recipe and it turned out like cornbread...
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Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009
Very easy to make. Doubled the recipe, used a bundt cake pan, and baked an hour. Lots of compliments.
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Reviewed: Jan. 18, 2009
used for a wedding cake with great success and reviews.
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Cooking Level: Expert

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Displaying results 71-80 (of 127) reviews

 
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