Reviewed: Jan. 5, 2013

needs a lot more baking time. had to cover with foil to stop it from overbrowning.

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Cooking Level: Intermediate

Home Town: Highland, California, USA

Reviewed: Jan. 30, 2012

I've tried this recipe this morning and it turned out very delicious! The only alteration I made is reducing the sugar.This recipe is totally a keeper!Thank you so much for sharing the recipe :)

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2 users found this review helpful

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mywawa

Reviewed: Oct. 30, 2011

This cake came out very nicely.

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CrondaT

Home Town: Ringgold, Virginia, USA

Reviewed: Oct. 3, 2011

Wonderful cake. I used Earth Balance shortening; reduced sugar to 2 C; added poppyseeds (didn't measure, prbably about 1/2 cup). Everyone loved it! Very moist. Next time I may add more limon extract for a more intense lemony flavor.

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3 users found this review helpful

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petsmom

Home Town: New York, New York, USA

Reviewed: Jul. 26, 2011

This is the BEST pound cake i have EVER made in my whole NINE YEARS OF LIFE!!!! THIS IS SOO GREAT!!! I LOVE IT! IT IS DELICIOUS AND VERY MOIST!!!!! GREAT GREAT GREAT! FIVE STARS!!! note: if you have a convectional oven, i do, only bake the cake for 50 minutes, if you have the convection option on. this is great i hope everyone finds this review helpful.

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6 users found this review helpful

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Chef Bella55478

Reviewed: Apr. 30, 2011

Excellent cake, though I did make a couple of changes. As I had no lemon extract on hand, I substituted with a tsp. of grated lemon zest; I didn't have self-rising flour either, so I made some by combing a.p. flour with baking powder and salt. My cake took an additional 10 min. to bake. Served with strawberries and cream. Will most definitely be making this again.

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8 users found this review helpful

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LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Jan. 30, 2011

I'm impressed! I think this REALLY might be the very best pound cake. It's the best I've ever had, anyway. Wouldn't have changed a thing about the recipe if I'd had lemon extract on hand. I had orange. It was wonderful! Will make it in lemon the next time...then orange...then lemon and over and over again...:)

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knddavis

Reviewed: Jan. 11, 2011

Stuck to recipe minus lemon extract (which I was out of). Used Vanilla flavoring instead. Baked about 15 minutes longer laying a piece of foil lightly over the top of the pan to keep the top of cake from browning too much. Loved the cake. Thanks for sharing the recipe.

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4 users found this review helpful

Reviewer:

smithdebbieb

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

Living In: Fletcher, North Carolina, USA

Reviewed: Nov. 24, 2010

This recipe is Awesome! I followed it exactly as written. This is my umpteenth pound cake recipe. Glad to say it's also my LAST! Thanks for sharing!

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Julian's mom

Reviewed: Jun. 5, 2010

This cake is great! I baked for 1 hour and it was enough. Looking for a healthier version of this recipe. Any suggestion?! Forgot to mention that i only used 1 cup of sugar :)

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4 users found this review helpful