Reviewed on Jul. 16, 2009 by craftycas

This was OK. Mine came out a bit dry and I only baked it for 50 minutes. Flavor was good though.I trimmed off the top so the cake was flat then made 3 layers out of it. I filled it with a home-cooked strawberry filling and chocolate whipped cream icing between each layer then frosted it with the chocolate whipped cream. I didn't have any lemons on hand, so I used about 1/4 tsp of lemon extract. I think this cake would work out better in a trifle.

Reviewed on Jul. 10, 2009 by odrapa

nubyenoh looks like 'honey bun' spelled backwards

Reviewed on Jul. 03, 2009 by Karen Y

nubyenoh, Yours is an interesting name, anyone ever comment on it? The reason I asked is, it sounds like a 'pet name' that someone may have given you... or the other way around...   (:

Reviewed on Jul. 02, 2009 by JustJan

 Yes, you can subsitute Splenda for sugar. Splenda says cup for cup etc but personally I use less because it's so sweet and I'm also high altitude.  

Reviewed on Jul. 02, 2009 by bcakes

This cake is so horrible and nasty as it can be.I will never make that cake again.

Reviewed on Jun. 29, 2009 by nubyenoh

Worst cake I ever made!!!!!!!

Nubyenoh

Reviewed on Jun. 27, 2009 by ebakerlady

Re: Pound Cake

This pound cake was not dense, did not like the taste, will stick to my tried and true recipe for pound cake.ebakerlady

Reviewed on Jun. 26, 2009 by gapeach55

To me pound cakes are suppose to be dense. That what makes them a good poundcake. Yummy!

Reviewed on Jun. 26, 2009 by CathieL

I made this poundcake and it was very tasty but the cake was very dense.

Reviewed on Jun. 26, 2009 by smokingdragons

Very good, I also added lemon extract. Used it for strawberry shortcake, very nummy!