68 Reviews of Easy Lemon Pound Cake

From: Sharlene~W

On Jan 21, 2002

More like a cake than a traditional pound cake, but it had a good flavor and texture. Especially liked the drizzled lemon/sugar. Don't know how it was at room temperature--it was all gone before it had cooled.

From: Jackie2

On Nov 1, 2001

This recipe was quick and easy and delicious. I use it to make several pound cakes for my church.

From: Miss Erin

On Nov 2, 2001

I love this, super easy, everything is already on hand. Terrific!

From: Rachel

On Nov 23, 2001

An exellent and simple recipe!!

From: Diamondlil

On Dec 29, 2007

My cake did not turn out well. I followed the recipe exactly and found my batter to be thin and nothing like traditional pound cake. I greased the pan well, yet the cake stuck to the bottom. I don't know if flouring the pan would have helped or if the cake was meant to stay in the pan. The directions were not clear on this. I ended up trowing it out. I started again but used a recipe from a cookbook which I had no problems with (the batter was much thicker). It also had a glaze than you poured on after removing from the pan. I'm not sure what went wrong. I've been baking for 40 years and I'm puzzle with this one. I reread the instructions to make sure I had not made a mistake. I'm not giving this any stars because other reviewers love it. Sorry!

From: KC_Cooker

On Jan 10, 2007

This was such a moist pound cake. Very easy to make and very tasty. Like some of the other reviewers, I think the lemon flavor could have been stronger, so next time I make it I'll add more lemon. I didn't make the glaze... instead I topped it with some lemon cream cheese frosting I had made. It was delicious! Thanks for sharing this great recipe!

From: No Destination

On Mar 4, 2009

Delicious! I read a few other reviews before I made it and added in an extra tablespoon of lemon juice and the zest of one lemon. It turned out perfect!

From: Chef Dudo

On Jan 28, 2007

Very easy to make and the result is a dense, moist cake. Took the suggestion of previous reviewers and added more lemon to the cake. Actually I added about one tablespoon of lemon zest. Made the glaze but did not pour it over the cake at once. Instead I drizzled a little of the glaze on every slice of the cake whenever we ate it. Yummy! In between I kept the glaze in the fridge.(it did not have to stay in the fridge for too long as the cake was gone within a couple of days) Thanks for posting.

From: c.k. Alvin

On Apr 21, 2007

I've just finished baking this cake for the first time, it turned out wonderful! I used self-raising flour instead (did away with the baking powder), went slightly less on sugar, and doubled the lemon juice to more than 2 tablespoons. I also added in plenty of lemon rinds - almost three lemons' worth of rinds - which really enhanced the flavor with a very fresh and citrusy fragrance. I wouldn't hesitate to add even more next time! I also added a tinge of almond essence (~1/2 teaspn) for a nice twist and it complimented the flavor well. The end result already tastes so delicious and lemony that I find it unnecessary to have additional glaze - a nice way to cut back on mmmore sugar . This recipe is a must-keeper.

From: *****Sandy

On Jul 9, 2006

Thanks Jean1, this is a keeper. I doubled this and it still did not last very long. I would like a little more lemon flavor though and may try adding more lemon juice to the cake.