Wonderful Streusbury Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 17, 2015
I've been using this recipe since 2009 and everyone loves when I make it. I usually do lemon flavoring and vanilla. Add a little more milk and a couple spoons of mayonaise to make it moist. Then after its baked I like to melt butter and milk and add some lemon flavoring and powdered sugar and make a glaze. Delicious! 5 stars!
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Photo by missrochester
Reviewed: Jul. 26, 2012
Delicious! Very moist texture was wonderful! I added about 2 cups of crushed up oreos soooooon good! I will defiently make this again...
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Photo by missrochester

Cooking Level: Intermediate

Living In: Rochester, New York, USA
Photo by TheBritishBaker
Reviewed: Apr. 22, 2012
I looked online to try and find out if there was a history behind the name of this cake but unfortunately I could not find anything. Yes, like some of the other reviews have said this is just a pound cake, but a very sweet pound. I only used 2.5 cups of sugar and it was way too sweet.
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Photo by TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.
Living In: Houston, Texas, USA
Reviewed: Apr. 7, 2011
Wonderful Pound Cake! (it is too bad the tile doesn't call it pound cake) I loved how easy the recipe was and also it's great that I didn't need anything "extra"- this is all stuff I keep in my house all the time. Very flavorful moist, dense cake. I made in a 10" tube pan and turned it out while still cool and added my favorite lemon glaze- 1c sugar 1/3 c lemon juice and brushed it on while still warm. Once cooled it makes the outside a nice crispy texture and adds good flavor. I cannot wait to bake this again! I bought it to my ladies bible study and it was the first cake I've brought that was all gone! Very great recipe!
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Photo by naples34102
Reviewed: Jun. 28, 2010
Classic pound cake recipe (too bad the title doesn't indicate that). Standard, tried and true ingredients as well as their measurements, and clear and accurate directions. I made half a recipe in an 8x4" loaf pan with a few minor modifications since I wanted a lemon pound cake: for half recipe I omitted the vanilla. I used 2 T. fresh lemon juice and enough milk to equal the 1/2 cup called for. Rather than split a half egg, I just used 2 eggs. I also added about 2 tsp. lemon zest and a pinch of salt. Bake about 50-55 minutes. Perfect lemon pound cake, with a dense yet tender crumb that's neither too dry nor too greasy (I've tried one of those on this site!). Good, reliable recipe.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Aug. 17, 2009
very good and easy to make, I loved the flavor. I topped this cake with a blueberry sauce from blueberry cheesecake ice cream recipe from this site, fabulous combo, I will make this again thank you.
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: May 19, 2009
There aren't any reviews, so I thought I would try it and it turned out excellent! Not too sweet, my korean friends devoured it quickly! It was a little dryer than I expected, but it could have been me on any step! I'll make it again!!
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Home Town: Madison, South Dakota, USA

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