1. Food

Your suggestion is on its way!

An email with a link to:

http://southernfood.about.com/u/r/od/poundcakes/r/bl30409h.htm

was emailed to:

Thanks for sharing About.com with others!

You can opt-out at any time. Please refer to our privacy policy for contact information.

User Reviews

Lemon Pound Cake

User Rating 4 out of 5
24 Reviews
22 out of 24 users would make it again
5 out of 5 5 out of 5
it was good..June 07, 2013 By kaecee
easy to follow recipe, even if i did not have a mixer. the cake was very moist and delicious. I will try and add real lemons to the extract and add some rind next time.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Use real lemon.October 23, 2012 By artisanrox
I made this and was shocked how much batter it made. I wanted individual portions to take to work for lunch, and this recipe made 8 petite loaves and one half-high standard size bread loaf. Based on previous reviews here I bumped up the heat to 350, it would have never gotten done at 300. I didn't have lemon extract so I used a LOT of real lemon juice in the batter and also microplaned some rind in. It was even better and more moist the day after or two! Was very dense but still fluffy. I didn't put as much water in the glaze as I like a strong flavor, but still it went well. VERY GOOD, and one coworker said it was some fo the best pound cake she's ever had. I would definitely make this again!!!!
6 of 6 people found this review helpful.
4 out of 5 4 out of 5
Quick and easy!May 02, 2012 By Niamy
I love this cake! I've made it dozens of times and even let the kids help. I had to tweak the glaze a bit, but the cake is perfect!
3 of 3 people found this review helpful.
3 out of 5 3 out of 5
lemon pound cakealisiousMarch 30, 2012 By justjanice222
Great recipe overall. I didn't have any lemon extract so I added lemon juice and zest. I also skipped the glaze. Main adjustment is the cooking temp. I already upped it to 325-350 but after 90 minutes it still wasn't done so I did the last 15 minutes or so at 375. I think maybe the 1/2 cup of lemon juice changed the consistency or something? It ease delish so I'll definitely make this when I have the ladies over for tea!
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
Such a great recipe!January 22, 2012 By Elle.A
This cake is so delicious, although I did have to add more lemon rind, to both the glaze and the cake mixture. I'm not usually one for repeating recipes but I made this cake again, but, the second time I added with my own little twist to it, I made it in a cake tin (buttered and floured) added a 1/4 cup of poppy seed (if you feel like you need to add more I'm sure it won't make much of a difference) and to decorate the cake I sieved some icing sugar on top (about 1-2 tbsp). I did this during the christmas season and I have to say it looked very festive, and it was devoured very quickly by my family! I will definitely bake using this recipe again, and maybe I'll try and improve it drastically both in appearance and taste, so I can claim it as my own!
4 of 5 people found this review helpful.
4 out of 5 4 out of 5
December 03, 2011 By Achaplin2
Great recipe! I add a tablespoon of lemon extract, 1 fresh lemon & vanilla, for extra hint of lemon. It didn't seem to cook very well at 300 degrees so I increased it to 325
3 of 3 people found this review helpful.
4 out of 5 4 out of 5
Great taste-but cake crackedOctober 30, 2011 By victorious1
I too thought it needed more lemon flavor for my taste, but it is really good. However, I would like to know how to avoid top of cake from having hard shell that cracked. I used tube cake pan.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Great for Holiday Presents - I made this twice!December 23, 2010 By frenchcass2009
I followed the recipe and the first round was great but not lemony enough. In the second batch, I added 2 tsp. of lemon juice to the batter right at the end + 4 tsp. of grated lemond rind. Since I don't have a tube pan, this recipe can also make: 1 medium loaf at 7 x 3 x 2 and 2 small loaves at 6 x 3 x 2 OR 2 small loaves at 6 x 3 x 2 and 3 individual loaves at 5 x 2 x 2
28 of 28 people found this review helpful.
5 out of 5 5 out of 5
Lemon Pound CakeOctober 12, 2009 By NiseKitchen
I have made this OMG so many times, it turns out perfect everytime.
5 of 6 people found this review helpful.
5 out of 5 5 out of 5
That last review must have made MANY mistakesSeptember 19, 2009 By misstonya
I consider myself a very good cook and I've made this recipe at least 20 times and everyone always loves it. The key is to use a high speed mixer throughout the entire process. I also do add a teaspoon of lemon juice to give it more zest but it is always fluffy and never thick.
1 of 1 people found this review helpful.
1 out of 5 1 out of 5
This Is Not Pound CakeAugust 17, 2009 By convallaria
It's tasty, soft and heavy textured but NOT pound cake. I was suspicious about the number of eggs compared to the amount of butter, I should have trusted my instincts.
2 of 5 people found this review helpful.
5 out of 5 5 out of 5
Perfect Pound CakeAugust 05, 2009 By boxertess23
This cake bakes up perfectly!!! I didn't use the glaze recipe, instead I chose to use a powdered sugar icing, and it was fantastic!!!
2 of 2 people found this review helpful.
4 out of 5 4 out of 5
Lemon Pound CakeFebruary 22, 2009 By JanetRoss
This pound cake is very good. I will make it again yet I added salt to the recipe. If you add a dash of salt it brings out the lemon flavor more. I also used the juice of a lemon and the pulp instead of the extract that the recipe called for.
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
The BestMay 11, 2008 By tricia108
I made this cake for my mother as a mothers day present, and it was great. The texture, taste, just evrything was on point. I've been searching for a pound cake recipe forever, now I have one. Its great.
6 of 6 people found this review helpful.
5 out of 5 5 out of 5
Umm Umm GoodMay 09, 2008 By lesterj2
This is a GREAT recipe... I made it day before yesterday and gonna make another tomorrow... The family loved it...
0 of 0 people found this review helpful.
3 out of 5 3 out of 5
user friendlyMay 06, 2008 By cedtrice
will make this recipe again the cook time is one hour at 350 degrees then 15 more minutes at 325 degrees the batter a little thick but overall the cake tastes pretty good so yes i will add this to my recipes.
2 of 2 people found this review helpful.
4 out of 5 4 out of 5
A simple recipe for lemon pound cakeApril 20, 2008 By JanelleStanish
This afternoon I chose to try out this recipe for Lemon Pound Cake. The ingredients are very basic, and it took a short amount of time to put together. The result was a delicious pound cake that lacked lemony zest (note: 1 tsp Lemon Extract). Despite its short-comings, everyone enjoyed it. I'd make it again, but I'd have to improvise. In another review, I read that the top of the cake cracked once removed from the oven. It will crack a bit on the top, but the inside of the cake is still very moist. I'd give this recipe 4 stars.
6 of 7 people found this review helpful.
5 out of 5 5 out of 5
BEST MADE FROM SCRATCH I EVER MADEApril 16, 2008 By rosa1919
This was the first time I have ever made a cake from scratch and it turned out so good. I will recommend this site and recipe to all my friends. My friend cut a ""HUNK"" not slice and I had to put him out so he wouldn't eat it up in one day.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
melts in your mouthJanuary 16, 2008 By jdypolk
This cake has the greatest texture!! I didn't use very much of the glaze as it just seemed too much but the cake is great without anything on it!!
22 of 22 people found this review helpful.
5 out of 5 5 out of 5
thank youDecember 17, 2007 By jaeb76
I found your site on yahoo in mid-Nov and made my very first lemon pound cake my kids loved it and i thank you i am about to make my second poun cake right now
3 of 3 people found this review helpful.
3 out of 5 3 out of 5
Not enough of a good thingNovember 10, 2007 By aliciad54
The texture and smoothness of this cake was great, but although I added 1/4 C lemon juice to the batter along with the zest of two lemons, it wasn't lemony enough for me. I also wouldn't have diluted the glaze as much either. It's probably my taste as I have buds that love the zing of citrus.
5 of 7 people found this review helpful.
5 out of 5 5 out of 5
October 17, 2007 By HowardBarron
Wonderful cake. Easy to make and bake. Great texture and taste.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Lots of cake, but it disappeared quickly!September 01, 2007 By mcsue
This cake is easy to prepare and turns out delicious. I baked it in a bundt pan, and served it with fresh blueberries and vanilla ice cream. It was so yummy my son had some for breakfast the next morning. Then it was all gone!
1 of 1 people found this review helpful.
4 out of 5 4 out of 5
yet to taste...August 20, 2007 By hhcarson
I just baked my very first lemon pound cake, and although I have yet to taste it (it's cooling), I know it will be good. I'll be back to leave a post-taste review. My cake did, however, fall. I don't know what I did, but it looked PERFECTLY when I took it out of the oven and then it fell and the crust separated from the cake itself, so it's not a super attractive cake, but I know it will taste good. At least the crust that I picked off did (pre-lemon-glaze)
14 of 19 people found this review helpful.

©2014 About.com. All rights reserved.