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!

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!

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!

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

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.

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 ½ x 3 ¼ x 2 ½ and 2 small loaves at 6 ¾ x 3 x 2 ½ OR 2 small loaves at 6 ¾ x 3 x 2 ½ and 3 individual loaves at 5 x 2 ½ x 2

I have made this OMG so many times, it turns out perfect everytime.

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.

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.

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!!!

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.

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.

This is a GREAT recipe... I made it day before yesterday and gonna make another tomorrow... The family loved it...

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.

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.

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.

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!!

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

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.

Wonderful cake. Easy to make and bake. Great texture and taste.

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!

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)