Reviewed: Jan. 20, 2011

this was heavy and ended up tasting more like a corn muffin. would probably be good as muffins with fresh fruit. i won't try making a less ingredient pound cake again.

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Reviewer:

heatherwhited

Reviewed: Dec. 24, 2010

This recipe actually took 55 minutes to cook, not 30. I added a lemon glaze frosting over it, which gave it some flavor. Without it, I wouldn't have even been able to taste any hint of lemon in this lemon pound cake.

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Reviewer:

Rexi

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 16, 2010

Not at all sensational. I guess it's okay for what it is: emergency dessert when you are in a pinch.

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Reviewer:

GirlyMcSparkles

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Reno, Nevada, USA

Reviewed: Jul. 29, 2010

This is a simple and fantastic recipe! I agree with some of the other reviews; you should add more flavoring than called for in the recipe. I also add a lemon glaze on top that really sets it off! Consistency is the key with this cake, and it is one of the most consistent I've made.

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Reviewer:

Coleyfresh

Cooking Level: Intermediate

Reviewed: May 1, 2010

This recipe has compelled me to write a review! Do not make this cake. I did not care for this recipe. And if I could have given it a negative star I would have. It took over an hour and a half to cook, not 30 minutes. The crumb was uneven in many places as well as flavors. And of course the crust was hard as a rock, but amazingly despite the 1hr 45 min cooking time , the inside was moist. I was forced to make a glaze because the cake isn't sweet enough. The Glazed Lemon Bundt Cake is much better. All that said... I wish people on this site would rate recipes only if they've actually used it as is. Frankly I am tired of people listing the dozen or so changes that they make to a recipe then giving it 4 or 5 stars!

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Reviewer:

myrecipes

Reviewed: Apr. 23, 2010

Good loaf. This "cake' was not dense enough to be considered a "Pound Cake" but was quite nice. I enjoyed it a lot. (3 stars for improper designation)

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Reviewer:

Soshi

Cooking Level: Expert

Reviewed: Apr. 10, 2010

Very easy, quick to prepare recipe. I had to bake mine for quite a bit longer, but I also added a cup of frozen cranberries to mine.

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Reviewer:

mrdr

Cooking Level: Professional

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Apr. 6, 2010

The cake was delicious. I had no lemon extract so I added about 1 tsp lemon juice and 1 tsp lemon zest. Had to add more milk as the batter was too thick.

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Reviewer:

Carl

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Fort Worth, Texas, USA

Reviewed: Apr. 3, 2010

I used this today and it turned out very well. I did add more milk than it called for because the batter was almost like biscuit dough. Very easy and I will make again!

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Reviewer:

MrsBible

Reviewed: Mar. 28, 2010

This cake was easy to make but I have a problem with the salt taste after it finish baking. I think the one teaspoon is to much. I will make it again but the salt will be reduce or eliminated. Thanks for sharing.

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