Reviewed: Aug. 2, 2012

It was worth a try. Hubby seemed to like it okay enough to keep eating it, but we still have a piece left after several days, and I took most of it to work. I did add a 1/2 tspn of baking soda, only bc I wasn't sure my liquid still had much carbonation. Turned out well enough, for pound cake. ;) Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 1, 2012

This recipe's name is an accurate description of what it yields - it is a delicate, lemon pound cake. I followed the recipe exactly as written. The only thing I'd like to try differently next time is to use cake flour instead of all purpose flour to see if that will yield a finer crumb. I baked mine in a thin metal bundt pan for 1 hour, 10 minutes, and it might could've cooked about 5 minutes less...so keep an eye on it at the end of your cooking time. My cake tester had moist crumb on it-not gooey batter. I will definitely make this again, 5 star rating.

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Reviewer:

Melanie

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

Absolutely delicious! I used Fiora di Sicilia extract from King Arthur Flour and 1/2 cup of sour cream for added moistness. I also used a simple lemon glaze for more citrus flavor. A keeper.

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Reviewer:

Debbie

Cooking Level: Beginning

Home Town: Bayside, New York, USA

Living In: Little Egg Harbor, New Jersey, USA

Reviewed: Jan. 1, 2012

Very delicate, just like it's name says. Didn't have lemon extract, so doubled up on vanilla and reduced lemon-lime soda to add zest and juice from one lemon. Wonderful texture. Thanks for the recipe. It's a keeper.

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Reviewer:

WeekenderCook

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: May 19, 2011

THIS WAS MY VERY FIRST CAKE MADE FROM SCRATCH.. I USED SPRITE AS MY LEMON-LIME SODA AND IT WAS DELICIOUS...DOES ANYONE ELSE HAS ANY MORE CAKE RECEIPES...

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Reviewer:

beautiful32

Cooking Level: Intermediate

Reviewed: Apr. 13, 2011

SO disappointing--dry, not lemony enough. Won't try again.

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2 users found this review helpful

Reviewer:

pj

Reviewed: Dec. 27, 2010

According to my 15 year old son, this is the best thing I have ever made. It really was light with a soft crispy crust that was perfect!!!

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Reviewer:

Chef Cheri-Beri

Cooking Level: Expert

Home Town: Wasilla, Alaska, USA

Living In: Vancouver, Washington, USA

Reviewed: Nov. 6, 2010

I use all butter ,cake flour instead of all purpose flour, about 4 Tsp lemon instant pudding and a doppling of sour cream.I have making this cake for years and with my additinal ingredients its to die for.Thanks

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Reviewer:

Candy Lady

Reviewed: Aug. 14, 2010

I made a few changes in that I used lemon juice and grated lemon peel in place of lemon extract, and use a 7-up in place of lemon-lime soda, and I used no shortening, just butter. My family loved it! Lastly, since there was so much batter, I used two bread loaf pans. It worked out great.

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Reviewer:

ROGERFOARD

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Apr. 3, 2010

I made this for a dinner with friends, and it was a big hit! The amount of lemon flavoring was just right. (After sprinkling with powdered sugar, I grated some lemon zest on the top.) We used slices as the base for some strawberry shortcake. I'll definitely make this over and over again. Maybe I'll experiment with replacing the lemon exptract with different flavorings as well. Can't wait to see how it turns out the next time!

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