Reviewed: May 9, 2012

Awesome pound cake! I did use the cup of ground pecans in lieu of one cup of flour and it turned out perfect! Love the lemon glaze over the top!!!!! I recommend this recipe highly!

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Reviewer:

Terry Tripp

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Cooking Level: Intermediate

Home Town: Walhalla, South Carolina, USA

Living In: Lexington, South Carolina, USA

Reviewed: Apr. 8, 2012

Nice flavor.

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Reviewer:

bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Mar. 3, 2012

4 stars for flavor but came out drier than other pound cakes I've made and I only left it in the oven for 65 min. Dissapointed with the dryness but will hold up well with strawberries and ice cream.

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Reviewer:

KAREN1234

Reviewed: Feb. 23, 2012

My end result was good AFTER several adjustments, hence the 3 stars. I decreased the amount of sugar, increased the amount of vanilla, added pecans to the cake and on top and didn't overbake it. I used another recipe for the icing as I don't like OJ added to my icing. I cut the recipe in half because I was only serving 4 people. Good, but NOT great recipe.

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Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Feb. 13, 2012

Very, very sweet. Next time I will try 1 1/2 cups sugar. 3 cups sugar??? Also took over 2 hrs to cook. Was not what I expected. Won't recommend

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Reviewer:

Debbie Doo

Reviewed: Jan. 21, 2012

yum yum!!

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Reviewer:

glenvicki

Reviewed: Jan. 16, 2012

Very dense and heavy cake !!!Like other reviews, I reduced the sugar to 1 1/2 cups and it was sweet enough.I omited the glaze as I do not like glazes on cakes. I baked the cake at 325 for 60 -70 min . Next time I would reduce the eggs to 3 and reduce the butter to 1/2 cup as I really don't like dense cakes. As is this cake would be a good base for a trifle.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Jan. 5, 2012

First time baking a pound cake. Excellent. Moist. Fantastic recipe.

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Reviewer:

Sandra

Reviewed: Dec. 25, 2011

I decreased the sugar to 2 cups and I increased the vanilla to 1 tablespoon. Baked at 325 for 60 to 75 minutes in a bundt pan. I didn't use the pecans. Yum!

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Reviewer:

bakedbyjen

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Nov. 4, 2011

This was incredibly good. I have tried several versions of pond cake and this is the only one that has turned out well. I did some modifications to accommodate my hubby's lactose intolerance and my unwillingness to go to the grocery store for ingredients. I substituted the sour cream for a tofutti "sour cream" and the butter for a lactose free butter, I cut the salt in half because the butter was salted and I used almonds instead ofpecans since I had them on hand. It turned out nicely and we will be making this again and again. Why 4 stars instead of 5? Only because I had to modify ithe recipe so technically I didn't follow it exactly. I gotta say though, if this recipe is so good with "tofutti", its gotta be even better with the real thing!

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