Yum! Very easy and quick to make. Added a few teaspoons of lemon juice and vanilla like other reviewers have noted. Very moist and tart--just how I like my lemon desserts. A keeper. Oh yes, I also cooked about 55 mins to an hour.
So moist and delicious! You can't get buttermilk where I live so I did substituted with milk+ lemon juice and it still worked.
I totally agree with everyone's rave reviews. This was delicious. Moist and very flavorful. I, too, added lemon juice to up the lemon-y flavor and cooked it about 10 minutes longer than the recipe called for. YUMMMMMMMY!!!
Absolutley amazing! this pound cake was just incredible. it was moist, tender,sweet. tart.. everything a pound cake should be and more! i added the juice of 1/2 a lemon and 1 tsp vanilla in with the cake for extra flavor and i couldnt immagine it without, i even used light butter and it was perfect! my family loved it and and friends will be ravng for weeks! im thinking of making some sort of lemon french toast with blueberry syrup with it in the morning. will make this many many times.
Lovely moist lemony cake. I added 2 tsps of lemon extract to up the lemon quotient and some citrus peel for texture. I also had to bake it for about 15 mins longer but it turned out grand. Yum!
I actually made it into a b-day cake. I baked it in a round springform, cut it in half and added whipped cream and fresh raspeberries layer, topped it with another thin layer of whipped cream, decorated with raspbberies and mint leaves. I mixed a bit of whipped cream with cacao and with a cake decorator tool wrote happy b-day ontop. It was a nice presentation! The cake is light and moist. I shortened the baking time to 20 min and used 1/4c less sugar as we don't like too sweet cakes. Everybody loved it and asked for seconds.
Yum! I had to bake it about 20 more minutes than recipe called for, but it was worth waiting for.