By TGirl,RN on February 26, 2003
Photo by Marsha D.
Photo by Marsha D.
"all I can say is YUM !"
Serving Size: 1 (159 g)
Servings Per Recipe: 10
"This was a DELICIOUS! cake. I shared it with friends at the lake and everyone loved it. I made a glaze to put over the top. The juice of 2 fresh small lemons, 2 caps full of lemon extract, 2 cups confectioner sugar, 1/3c regular sugar and mixed together than drizzled over top of cake. This will be a keeper! Thanks for sharing the recipe :)"
"I used butter and took it out of the oven after smelling and checking it with a toothpick, about one hour to be exact. An hour and a half would have been no bueno. Perfect recipe, just keep an eye on the baking time."
"WOW! My entire family is in agreement that this was the best cake they've ever tasted. It was perfect! Didn't have lemon extract so i used some rind and 1/4 cup of juice. I also made a glaze out of 1/4 cup lemon juice, 4 tbsp melted butter and 2 cups confectioners sugar. Thanks so much for posting! I'm looking forward to making this often"
"Best pound cake I have ever had, hands down. It made 2 big loaf sized cakes, and it froze beautifully. Also, I didn't alter from the recipe at all except the cooking time. A little over an hour was sufficient in my oven. I am making this beauty for an art sale this weekend. Thanks for posting this recipe!"
"The only change I made, used butter and 2 tsp. lemon extract. Checked at 1 hr. and it was really done. Had a good taste but oh so dry. With all the great reviews, guess I did something wrong. Probley my Dacor oven, hate that thing LOL. Thanks, tgirl for the post. may try again at a shorter cooking time."
"This is THE most AMAZING pound cake recipe out there! I've made it twice now- once with lemon extract, and the second time with orange extract! They were both DELICIOUS! I used a bundt pan, and makes a great size cake! This has become my most requested recipe. I make a glaze to go on top (powdered sugar and lemon juice) it adds a lot! The first time I used butter, second time margarine...either one works great! I have also used lite sour cream (just happened to be what I had in the house) and regular, cant even tell a difference! Stop searching for that "famous-tasting" pound cake...this is it! :)"
"This cake is the BEST Pound Cake! I chose this recipe because I needed to use up some sour cream and lemons before they went bad. I made a lemon glaze for this cake. I used no stick spray then sugared the bundt pan. The cake came out easily (I get nervous when I flip cakes as I have had cakes completely fall apart). This cake is super moist and amazingly delicious."
"AWESOME! A VERY DELICIOUS, MOIST SIMPLE LEMON POUND CAKE! I followed recipe exactly, (USED MARGARINE!) and it tasted OUT OF THIS WORLD!This recipe made TWO (10X5) LOAF PANS FOR ME~ PLUS left over batter! Next time, I will definitely half recipe! A KEEPER for us~ THANKS SO MUCH FOR SHARING!"
"I don't know what to say. This cake is soooo yummy! My husband gives it the five stars and a big thumbs up. I also used butter as we're not crazy about margarine. I'm so glad I check the pics thread. "
"YUM says it all! This pound cake is like sunshine and summertime in one bite! It is so light and lemony, tingles the tastebuds! I made one medium loaf cake and 4 small ones from one recipe! DH really loved it and I brought the medium loaf to work and all the co-workers praised it highly! I used butter instead of margarine, but other than that prepared it as directed! This is definitely a winner! Thanks TGirl, RN!"