What the testers had to say

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This pound cake was light, and the lemon flavor was perfect for a hot day. I didn't make the compote; I chose to use cherry pie filling, and that worked very well with this. I was also thinking of trying lemon curd on top of the pound cake along with some light whipped cream.

-- Donna Boots, Modesto

An hour was too long to bake the cake in my oven. Despite the darkened edges, the cake had a nice flavor. The lemon flavor was not as pronounced as I would have liked and was further subdued by the cherry compote. The mint seems unnecessary, as we were not able to taste it. All in all, my guests had positive reviews.

-- Ann Griffith, Modesto

I had such hopes for this pound cake but was, unfortunately, unimpressed with this recipe. Rather than a dense, rich version, it crumbled easily and tasted more like a boxed yellow cake mix. I was intrigued with the mint, but adding only 1 teaspoon meant that we couldn't even taste it. I nearly cheated by buying canned cherries, but instead I dutifully pitted all 4 cups, my fingernails still slightly stained. And you know what? The compote isn't anything special, either, so I recommend buying a can of sweet bing cherries to ladle on top and save some time.

-- Karin Reenstierna, Modesto

This was my first disaster. Although I followed the instructions carefully and exactly, the cake was not nearly finished baking at the end of 45 minutes. I gave it another 15 minutes, and when it appeared done (by the wooden stick test), I pulled it from the oven and let it cool the prescribed 10 minutes. When I tipped it upside down to let it fall out, only part of it came out; the rest (about a quarter of it) remained stuck to the bottom of the pan. I suspect it was still partly unbaked. The cake tastes good, but I have another that is easier and nearly foolproof.

-- Ralph Moore, Modesto

Make this lemon pound cake and the cherry compote topping for a real delight. It is delicious served with a dollop of whipped cream or vanilla ice cream. Though not as simple as a packaged pound cake, this cake is easy to make. It is moist, with just the right amount of lemon. I'm not too sure the mint is necessary.

-- Jan Gibson, Modesto

I made this recipe for a family barbecue. It was a hit. However, we were surprised that it was not more lemony. However, I had about only half the amount of fresh lemon rind that the recipe called for. The cherries and almond extract were great. This is a nice change from the usual strawberries over summer cakes. The mint was interesting; hardly enough to matter. But that may be the point. Without it, the flavor may have fallen a bit flat. I have heard of adding black pepper to apple pie to enhance the overall flavor. If you find you have no time for baking, here's a tip: Measure out the ingredients a day ahead. Cover them and set them aside (refrigerate ingredients that need to stay cold). The next day, assemble the recipe according to directions and bake. I find this to be a much more fun and relaxing way to bake.

-- Sandy Cadra, Oakdale