5 Reviews

This recipe was handed down by my husband's great aunt. Her recipe calls for an icing of 1 c. sugar, 1 c. sour cream, but I do not recommend it! We use a plain powder sugar glaze. Also, ours calls for baking 60-90 min. and beating it on high for 4 minutes until it is fluffy. This may help the difficulty some are dealing with! Thanks for posting, Marie.

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Chellerific December 28, 2008

Not sure what went wrong for me, but we were very dissaponted. We love anything Lemon. The cake took 50 min. My oven Temp. Is perfect.!! It tested done but after we cut it ,the top (which had been the bottom) was gluey!? Also I expect a Lemon Cake to be yellow! Not sure why a White cake mix was used, but I will try anything. I am going to give this another try though. Maybe something was wrong with my cake mix?

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Koechin (Chef) April 25, 2008

Fantastic! I would give it more than five if I could. Easy, easy, easy and sooooo yummy. I actually used limeade mix because it was what I had in the freezer. Great cake. I know I will make often. My husband loved it!

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beth April 24, 2008

This is without a doubt the most moist pound cake I have ever had. Made one with Lemonade and one with Orange Juice. The list could be endless for different flavors. Had rave reviews from family and friends as I gave them as gifts. I used the Colored Sugar from najwa to distinguish the flavors. Wonderful Cake. Thank you Marie.

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Kathie's Kafe December 27, 2007

This was a very good cake with a great texture. It was slightly tangy, yet the flavors complimented each other well. I had to add a bit more confectioner's sugar to the icing to make it a thicker consistency, but other than that, I followed the directions to the letter. 2nd time I made it was for a church function and I used a French Vanilla cake mix. It turned out just as well as the first cake and gave it a slightly sweeter taste. Thanks Marie...we will be enjoying this recipe again and again.

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Sherrybeth September 10, 2006
Lemonade Pound Cake