Reviewed: Aug. 11, 2009

The texture and taste is like that of a regular cake mix. Nothing special, it is nothing close to a pound cake.

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Reviewed: Dec. 30, 2008

Hummmm, the recipe sounds good, however the poster should have used a better photo of the cake. This cake looks like it is was over baked big time! In fact, it looks like it was burnt~ I give it 4 stars for the recipe( I use buttermilk or cream), and O for the presentation.

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AuntLizzy

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Reviewed: Aug. 23, 2008

Recipe worked perfectly. I did a variation by adding grated orange rind instead of lemon extract and folding in fresh blueberries. After it was baked and turned out of the pan but still warm, I mixed 2tbsp orange juice with 1 tbsp lemon juice with 1/4 cup of white sugar. Use a toothpick to poke holes in cake and glaze with juice/sugar mix.

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Judy

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Reviewed: Mar. 18, 2008

I've made this cake several times. It is always moist and delicious. Instead of using lemon extract, I use all vanilla. People always tell me how good my pound cake is. Remember to cream the butter, sugar and shortening until LIGHT AND FLUFFY. I think this is very important. It may take a while if you don't have a good mixer like KitcheAid.

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Baker32

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Reviewed: Jan. 25, 2008

I made this with 3/4 tbsp of vanilla, 3/4 tbsp of almond, and added about 1 tbsp of poppy seeds. I didn't change anything else, but I did refrigerate the batter overnight before baking it. Left it at room temperature for 45 minutes before baking, but the outside was a bit burnt and the inside not cooked through. Don't know if it's because it wasn't at room temperature yet, or because something else didn't work. The parts that were cooked and not burned were delicious so I will definitely try this one again. My tips for you: bake right away and play with the extracts! This has potential!

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Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Jul. 1, 2007

I've been searching for the perfect pound cake recipe and I think that, with a little tweaking, this could be it. I did cut the sugar (to 2-1/2 c) as suggested by some other reviewers. Next time I make it, I think I'll cut the lemon and use more vanilla and try making it with butter. I can play with the taste, but I want to definitely keep the texture which is perfect in my opinion. Thanks for this one!

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: May 28, 2007

super moist cake! I like it. is my first experience to do a cake and is very easy.

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TalianDranis

Cooking Level: Intermediate

Living In: Caguas, Caguas, Puerto Rico

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Reviewed: Sep. 22, 2006

Even after leaving the cake in the oven twenty minutes longer than the recipe called for, the middle still didn't cook all the way through! Followed the recipe to a T but i guess i did do something wrong cause it was pretty much a disaster. Also, the lemon taste was way too profound. If i'd ever try this cake again, i'd put in half the lemon extract if any.

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Sarah Retz

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Reviewed: Aug. 28, 2006

I wasn't personally a fan of this recipe (didn't like the hard crust-although the inside was nice and moist). However, my boyfriend and dad both thought it was pretty good. I only cooked mine about 50 minutes and it still burned quite badly.

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JaymiRose

Cooking Level: Beginning

Home Town: Port Orchard, Washington, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Apr. 25, 2006

Baked and smelled wonderful, had a great taste, and the texture density was just what I wanted, but mine turned out slightly dry. I may decrease baking time or add some sour cream next time and see if that solves the problem. I used a bundt pan--be sure to grease and flour liberally to prevent sticking. I topped with a lemon juice/butter/powdered sugar glaze and the taste was excellent. I will definitely try this one again.

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Nick

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Reviewed: Apr. 21, 2006

I followed the recipes exactly and it burned bad. I don't know what I did wrong but when I took off the burnt parts, the actual cake was DELISH!! So next time I will make it into loaves and I may have better luck. The crust is my favorite part of pound cake so I was really bummed that I couldn't eat it. But, the cake is so good that I will DEFINITELY try it again!

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Cassie

Cooking Level: Expert

Home Town: Hugo, Oklahoma, USA

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Reviewed: Feb. 19, 2006

The title is truly accurate, it is the Best Pound Cake. I added an additional 1/2 tsp. of vanilla,but everything else remained the same. I will make this cake many times over. Very very good!

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Patt

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Reviewed: Feb. 3, 2006

Excellent! This came out perfectly for me and I usually make a mess out of pound cakes

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Vicki

Home Town: Atlanta, Georgia, USA

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Reviewed: Feb. 1, 2006

One of the BEST pound cakes I've ever made! Very moist and delicious. I added 1 pkg instant lemon pudding along with 1 tsp lemon juice to the batter, and it was fabulous! Thanks for a great recipe! :o)

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Dec. 27, 2005

Yes, is the best. Yummy Yummy..... Is a keeper.

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NANCYNH

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Reviewed: Nov. 7, 2005

Great Cake. I added about a tsp more vanilla flavoring. Superb. I love pounds cakes with those crusty tops, so this was excellent. Thanks for this great recipe! I bet this is a great recipe for weddings and birthdays. More people should try this recipe!!!

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EMCQUAY81

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 6, 2005

Fabulous. ... Thank you for this recipe.

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AMARYLIS HADLOCK

Cooking Level: Professional

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Reviewed: Oct. 19, 2005

yummy! I used butter flavoring as I had no lemon extract. It was difficult to get out of the bundt pan and had a bit of a crust on the outside. Nice and moist on the inside though! Served it with blueberry sauce and whipped topping! Thanks for sharing!

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APPLEJACKS25

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Reviewed: Aug. 25, 2005

Great flavor. Would have been the perfect pound cake if not for the crust topping. Thanks, Rhonda.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Apr. 14, 2005

I have never been a pound cake lover but since my mother-in-law loves it, I made this pound cake recipe and it converted me. It is just awesome. I made it last week and it went in an hour. It was moist and so flavorful. I gave the recipe to a friend, he made it the next day with the same results-just fabulous. I see that another user "Kerowyn" on 3/11/2005 mentions something in the recipe regarding almond extract but that user must have been rating another recipe because there is no Almond Extract in this recipe, only Lemon and Vanilla extracts. Maybe that's why his/her rating was less than perfect. I assure you this recipe is wonderful!! It truly is "The Best Pund Cake" Rhonda, "Thank you" for submitting it.

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ASUITER

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The Best Pound Cake

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