Reviewed: May 24, 2000

a simple but very good recipe. The important thing is not to let it overcook so that it doesn't became too crumbly.

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1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 4, 2001

Everyone who tasted this cake loved it. I will definitely make it again. It was the best pound cake recipe I've yet to run across.

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2 users found this review helpful

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SHEREE JACKSON

Reviewed: Aug. 6, 2001

It tastes really good, but I must be doing something wrong because it is not done in 30 minutes. It takes 50 minutes for this to bake. Has anyone else had this problem?

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5 users found this review helpful

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FARMCAT

Reviewed: Jan. 11, 2002

I did have a similar problem with the baking. It took much longer than the 30 minutes and at the same time(like the other posting) if you bake it longer the cake crumbles. I will make this again. I like the flavor of the cake and the ease of the recipe.

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1 user found this review helpful

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CRAZEDBAKER

Reviewed: Jan. 15, 2002

It took 60 minutes to bake, but came out very nice. It wasn't too crumbly for my taste, though. I didn't have lemon extract so I used the grated rind of one lemon and that worked out fine.

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2 users found this review helpful

Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Feb. 6, 2002

This cake is really spongy and moist. I used cake flour instead and it turned out just sooo delicious. I baked it for 55 minutes but it didn't matter. My boyfriend is a picky cake eater, but he ate half loaf after he gave it a try!

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19 users found this review helpful

Reviewer:

LISAYANG

Reviewed: Nov. 28, 2002

I think that you might have been using a convection oven because I had to bake this cake for at least 1 hour. I added a little more lemon than the recipe calls for and it turned out fantastic!! Thanks Kimberly.

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16 users found this review helpful

Reviewer:

Jacqueline J. Buell

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 23, 2002

This did not turn out well for me at all. I followed the recipe exactly and thought the batter was too thick but left it as it was. The cake was not done in 30 minutes so I kept adding 10 minute increments. When the toothpick came out clean, the pound cake was very dense and hard. I thought it needed more eggs in the batter.

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YUMYUM123

Reviewed: May 25, 2003

This recipe was incredibly simple. I added a lemon syrup made of 1/4 c lemon juice and 1/4 c of sugar. Placed on low heat until sugar dissolves and pour over cake. I also added a lemon glaze made of 1 c confectioner's sugar (sifted) 1 3/4 Tbs of lemon juice whipped together until smooth, and poured over a completely cooled cake. It was outstanding. Thank you for the recipe.

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89 users found this review helpful

Reviewer:

MODESTYPAL

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: College Park, Georgia, USA

Reviewed: Jul. 10, 2003

Yummy fabulous cake! Took longer, I agree - about 50 minutes or so, but was scrump-dilly-umptious! I served this at a tea party, dusted with powdered sugar, sliced thin, and surrounded by delicate lemon slices and eye-catching ripe strawberries. Had to send the 2 leftover slices home with a girlfriend! My (picky) husband was disappointed...and you know that is always a good sign!

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2 users found this review helpful