A very good cake. Made this cake for my church and they all loved it.
Lemon-Lime Pound Cake
fthunter Posted: 01/22/14
Islandnana Posted: 02/26/14
Prepared cake according it instructions and ingredients. This cake stuck to the pan so badly, I had to cut it out in large chunks. The flavor and texture were good....just would not release from pan. Not wanting to waste the pieces, my husband and I poured the glaze over them. Glad I did not have to take this cake somewhere.
carmelita Posted: 05/01/14
I have found it ! This is it... my favorite lemon pound cake ever ! So lemony, moist - terrific pound cake texture. This is absolutely delicious. To the writer who said "it stuck" -- you've really got to grease the pan very well - get every nook and cranny, then give it a good coating of flour before it's ready. I never have an issue with cakes sticking as long as I devote some time to prepping the pan. I love this cake.
amosredhead Posted: 02/15/14
This pound cake is definitely worth making. I had never made a cake that had 7-up in it. Rave reviews from family and friends.
micocina83 Posted: 06/03/14
Really good. It took me the 1 hour and 15 and I let it sit for closer to 20 minutes after taking it out. I didn't have any issues with burning / removal from the pan. I just crisco'd it and floured it. I even forgot the foil and it didn't burn. Glaze - I did more like 3T lemon juice as 2 just wasn't enough. I could even see going to 3.5T. I will definitely make this again. My husband loves the lemon iced pound cake at Starbucks and this is a great substitute (and cheaper). If I were making this for company, I would do the candied lemons and maybe garnish with mint leaves and raspberries.
karenkoon Posted: 05/19/14
I am giving this only 3 stars b/c I think the directions need adjusting. I made it exactly as written, and while the flavor was great, it took 30 minutes longer to bake, and then was browned so badly on the bottom, I had to cut a lot off. I made it in a fancy, silicone bundt pan, maybe that made the difference. I did a lot of research before baking, and used a recipe for greasing the pan that I found--equal portions oil, flour and Crisco blended together. I used that liberally and carefully. The cake released but was very crumbly around the edges. I should have looked at time/temp tips, too, b/c I think next time I will use a 300 degree oven. Because I WILL make it again. I didn't put the glaze, already plenty sweet, but the candied fruits were a nice touch.
Jennifer3946 Posted: 05/10/14
This is a classic southern cake that both my grandmother and mom have made for years. I love the texture and flavor of the cake, and this recipes is simple to make. It is always a hit with guests, although I have learned to be very careful not to over bake it or it will be dry. Perhaps my bundt pan is smaller than average, but I find that this recipe makes just a bit too much batter and it begins to overflow the pan mid-way through baking, so I cut back and do 4/5 of everything to make a bit less batter.
Sunshine19 Posted: 02/09/14
My husband and I made this together, right down to the candied lemons...AMAZING!! All you lemon lovers must try!
JaneClaire Posted: 01/26/14
moist, delicious; couldn't be better!
guwatlui Posted: 06/29/14
I decided to make this cake for a social gathering. Followed the instructions exactly as directed and cake came out perfect. To the user who said the cake stuck, it is imperative to thoroughly crisco your cake pan and flour it. I did it and cake did not stick, also did not over cook. Made the glaze and drizzled it over the cake...so heavenly. The cake was incredibly moist, lemony and delicious!