Reviewed: May 25, 2012

So versatile and delicious! I've been swapping out the flavours and adding frozen berries. So far I've done peach yogurt with raspberries and blueberry yogurt with blueberries. My go-to coffe/pound cake from now on! About 1/2 to 3/4 cup of berries is good, thawed they won't add to the cooking time.

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Reviewer:

NataliaBroughtCookies

Cooking Level: Intermediate

Living In: Milton, Ontario, Canada

Reviewed: May 11, 2012

This is the third cake I have baked in my life. Used oil instead of butter. I set the oven al 165C as indicated but for some reason I had to bake this cake for 90 min. I used a silicone pan. Overall it was good. A bit too sweet. But i'm proud with the result.

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Reviewer:

Carola

Reviewed: May 4, 2012

I used strawberry yogurt instead of lemon and it is my new favorite cake. Not overly sweet but just sweet enough. we didn't even use frosting

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Reviewer:

Treyowl

Reviewed: Apr. 10, 2012

I made this recipe and followed it exactly, except for an extra tablespoon of lemon juice with the lemon extract (my daughter lovveess lemon pound cake). it was perfect just as the recipe says.

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Reviewer:

Deb V

Reviewed: Oct. 12, 2011

Delicious and moist. I made it mostly as written, except that I had no lemon extract, so I subbed vanilla extract and the zest of one lemon. I glazed it with a simple lemon juice and powdered sugar glaze.

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Reviewer:

CHRYSE

Reviewed: Oct. 1, 2011

This was fantastic! I had some raspberry yogurt that I need to use or lose, so I used that in place of the lemon yogurt and used raspberry extract. My only other change was using butter instead of margarine. The cake was moist and was pleasantly crisp on the outside. DH wanted a glaze on this, so I used "Vanilla Glaze" from this site.

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Reviewer:

erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

Reviewed: Sep. 22, 2011

Made this cake last weekend for company and everybody loved it..... It was moist and super tasty... I will make it again when my mom comes to visit next week. Thanks for sharing the recipe.

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Reviewer:

Carry991

Cooking Level: Expert

Home Town: Trier, Rheinland-Pfalz, Germany

Living In: Ansbach, Bayern, Germany

Reviewed: Apr. 30, 2011

This was a great cake! I did however make a few changes to make it to my liking. I used real butter, vanilla fat-free yogurt, almond extract, and added a glaze on top of powdered sugar, milk, and a little more almond extract. I also topped it with some slivered almonds that I toasted in a pan. Delicious! (Oh, and I also only baked it for about 52 minutes, not 60.)

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Reviewer:

KristenL127

Cooking Level: Intermediate

Reviewed: Apr. 13, 2011

Great! I used vanilla extract and Peach yogurt and got rave reviews at my party!

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Reviewer:

Beth Ann

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Rome, Lazio, Italy

Reviewed: Feb. 9, 2011

This cake delicious! I made it four days ago and am making it again today because everyone is clamboring for more. I didn't have a bundt pan and used a springform pan instead, which worked fine. I didn't have any lemon yogurt. So, I doubled the lemon extract and used vanilla yogurt instead of lemon. It turned out perfectly. I frosted it with vanilla buttercream frosting.

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