Easy and flavorful. The lemon taste was just right for us. My hubby said 'I really like this'. That's a winner for me. I added the juice from one lemon and 2 tablespoons of confectioners sugar and boiled it down to a thick syrup and poured it over and served with strawberries. Yum. One thing I didn't understand was why melt the butter and not just soften it? I was skeptical this would have a good consistency but it worked just fine. Read More
6.9.20 I had my doubts about using lemon extract rather than fresh lemon juice, but there was no artificial lemon flavor in this cake. So easy to make, texture is perfect pound cake, and it baked for exactly 60 minutes. Thanks for sharing, this is a winner! Read More
Delicious! I didn’t have lemon extract and used vanilla extract instead. After cooking, I sliced into large cubes and topped with strawberries and whipped cream- it was a hit! Read More
Definitely not the best ever. I used 3 tsp of lemon extract based on another's comment and it was still very underwhelming on the lemon flavor. It was slightly dry for a pound cake, too - but that may have been my fault as I left it in the pan for almost an hour before I remembered to take it out. It is a very easy to make cake, though! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Easy and flavorful. The lemon taste was just right for us. My hubby said 'I really like this'. That's a winner for me. I added the juice from one lemon and 2 tablespoons of confectioners sugar and boiled it down to a thick syrup and poured it over and served with strawberries. Yum. One thing I didn't understand was why melt the butter and not just soften it? I was skeptical this would have a good consistency but it worked just fine.
6.9.20 I had my doubts about using lemon extract rather than fresh lemon juice, but there was no artificial lemon flavor in this cake. So easy to make, texture is perfect pound cake, and it baked for exactly 60 minutes. Thanks for sharing, this is a winner!
Delicious! I didn’t have lemon extract and used vanilla extract instead. After cooking, I sliced into large cubes and topped with strawberries and whipped cream- it was a hit!
Definitely not the best ever. I used 3 tsp of lemon extract based on another's comment and it was still very underwhelming on the lemon flavor. It was slightly dry for a pound cake, too - but that may have been my fault as I left it in the pan for almost an hour before I remembered to take it out. It is a very easy to make cake, though!
