Reviewed: Apr. 8, 2013

This is a delicious, dense cake. (I used cake flour, and it was still very dense.) The citrus icing was good, but the cake-to-icing ratio lacked icing. This cake screams for berries, cream, or a whole lot more icing. I used walnuts in lieu of pecans (since that's what I had on hand). This dense cake would hold up well on the grill, or in a triffle. It's a good clean / basic pound cake recipe.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Feb. 3, 2013

Loved it. I made it with all-purpose flour, baked in 2 8x8 glss pans and baked for only 45 min.

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Reviewer:

laxmiprabhu

Reviewed: Oct. 27, 2012

Delicous! I added some lemon peel to the cake batter....I found the glaze made the cake a bit soggy on the bottom day one but was better day two. Will definitely make this again, super easy and good!!

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Reviewer:

TexMex Queen

Cooking Level: Professional

Home Town: Houston, Texas, USA

Reviewed: Sep. 28, 2012

This turned out deliciously. I did have to bake it quite a bit longer than stated (in a tube pan) -- around 110 minutes, so 1 hour 50 minutes. The last 15 minutes I baked at 350 because I was just so tired of checking it in 15 minute intervals. I would bake this at 325 next time rather than 300. It turned out of the pan (using Baker's Joy spray) beautifully and tasted great. Thanks for sharing your recipe!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Aug. 29, 2012

yummmmmie.

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Reviewer:

Foodie

Home Town: Westerville, Ohio, USA

Reviewed: Jul. 25, 2012

Great flavor. Wonderful texture. Fabulous glaze. I have made this cake at least 6 times. My only complaint is that this makes too much batter for a typical bunds pan. Yikes, talk about mt. Vesuvius!

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Reviewer:

bakinginheels

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Jun. 22, 2012

I have kept this recipe around for nearly 10 years. No matter how many times I make it, I never tire of the rich, moist flavor. Everyone I share it with has seconded that emotion. This cake is a true winner!!! Do note that the batter may be more than enough to fit into one bundt pan. I use an oversized bundt pan when I follow this recipe. Yum :)

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Reviewer:

Vema

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Jun. 13, 2012

Cake is phenomenal!! This was my first attempt at baking a pound cake. It was enjoyed and loved by all. Followed the recipe to the "T". Took the whole cake in to work and walked out with an empty container. Even the crumbs were devoured. Thank you!!

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Reviewer:

Katwoman614

Reviewed: May 28, 2012

Love it! The cup of ground pecans in place of the flour is a must do. I didn't make the glaze because I ran out of time before a birthday party, but more people ate this instead of the frosted cake.

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Reviewer:

bennubird

Cooking Level: Expert

Home Town: Alden, New York, USA

Living In: Williamsville, New York, USA

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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