I have a lemon tree full of lemons, can you use fresh lemon juice instead? Looking forward to baking this SOON:)

I would substitute finely grated lemon zest for the lemon extract. Lemon extract is more like lemon oil from the peel than like lemon juice.

Just got through making this pound cake and it turned out outstandingly awesome. Now I'm the cook in the house, she is the baker. She makes a sour cream pound cake that will make you want to run out and play butt naked. When she tells me this is very good, is has to be. I have two teenage boys and this cake is one third the size it was before I pulled it out the oven. Thanks for the tip. Now what I did different is tried one person's tip. I baked at 325°F for 55 minutes. Turn out wonderful! Moist and 7upish. Only thing I need to do for the next one is add some crown royal.

Great recipe! Won my family over and that is hard to do! I encourage everyone to try the recipe whether you are a pro or a first time baker. The only thing I changed was the flour. I prefer cake flour.

For those of you who mentioned cooking time, let me tell you what I've learned to do over the years of baking this wonderful cake. Bake at 325°F for 1 hour, turn oven off and allow cake to remain in oven for 15 minutes... perfectly moist and delicious cake. My Mom gave this recipe to me years ago and it is everyone's fav.

This cake is easy and always a winner.

I added an extra tbsp. of lemon extract. We like a little more lemony. It is a wonderful cake.

Looked up the recipe on cooks.com, icing was 1/2 cup of powdered sugar and 2 tbsp lemon juice, drizzle over warm cake, otherwise perfect.

Confectioners' sugar... awesome, back to the basics... excellent!

Easy and delicious!!! Super moist!!!

I just baked this cake and my house smells wonderful. I don't really care for lemon cake but I tasted the batter and the lemon flavor was not overpowering. But I agree with the baking time. The top of the cake gets very dark before the cake is done. Next time I wonder if I could bake it at a lower temp?

You have to be careful unlike other cakes if you put the tooth pick in and it comes out clean then the cake will be dry. You want a little on the tooth pick really with all pound cakes or like I say it'll be dry. Too much stuff on it will mean middle won't be all the way done so the timing is different with each stove. You just have to find your sweet spot. The timing is just an estimate, start checking like 15 minutes before the time ends. Hope this helps.

It was my very first time in making a pound cake. It came out awesome!

My daughter and I took this on as a project. The cooking time was off a little. The top of the cake was hard. The instructions for the icing was not specific enough. It just says to add and frost. It was not icing. So I melted the butter and added 1 cup of sugar instead of 3 cups. Then I added a few tablespoon of water. Boom!!! There it is. Delicious

Cook time does vary and no instructions for icing. Sharon, that's what I did only I used 7-up instead of water... next time I will bake at 325°F instead of 350°F and will turn the oven off at 50 minutes, hopefully that will get a good browning and a mostly done cake. Thanks for the recipe, it was fun baking.

The best Lemon cake, I added grated lemon rind to the cake and icing.

I made this for my husband's birthday. He LOVED it and so did everyone else! I'm trying it in two loaf pans right now. Does anyone else think it tastes like Starbucks lemon loaf? Actually, I think it's better! This one is definitely a keeper!

This cake is GOOD!!! I can't make this unless there are others to share it with! I did have to add milk to the icing though!! PERFECT recipe!!