Lemon Lover's Pound Cake
Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, 'Everyone raves over this pretty dessert - it sure doesn't last long.'
Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, 'Everyone raves over this pretty dessert - it sure doesn't last long.'
I am having trouble with this recipe. I have cooked many many cakes in my lifetime, but I can't seem to get this one right. I've tried 2 times and both times, I bake it longer than it recommends and it is still not done when I turn it out of the bundt pan. Does anyone have any suggestions? The cake that finishes baking is so very yummy...but...the middle is raw.Read More
I am having trouble with this recipe. I have cooked many many cakes in my lifetime, but I can't seem to get this one right. I've tried 2 times and both times, I bake it longer than it recommends and it is still not done when I turn it out of the bundt pan. Does anyone have any suggestions? The cake that finishes baking is so very yummy...but...the middle is raw.
I cook on a guest ranch for 20 to 30 people and make this cake at least twice a week. It is always a hit with all my guests. I did not use the glaze, though, and I don't think this cake needs one to begin with. It tastes great and has the perfect sweetness and consistency. No add-ons or changes necessary unless you use it as a base for different flavoured cakes like I do. I substitute the lemon with coffee and 4 tablespoons cocoa powder for a chocolate pound cake or add 1/2 cup of ground almonds, 1 tsp almond extract and 1 tsp vanilla extract for an almond pound cake. This cake freezes very well too.
This is a VERY moist lemon cake, loved it!!!! I did make a different glaze though, as this cake would be out on the counter and sour cream must be refrigerated. I mixed 1/4 cup fresh lemon juice, 1 teaspoon of grated lemon peel, and 1 1/2 cups of conf. sugar.
This really is a nice cake, perfect for spring! It's refreshingly lemony and incredibly moist, with a classic pound cake density and crumb. For those who found their cake dry or were disappointed with the crumb, it's SO important to cream your butter and sugar thoroughly, a good few minutes if using a stand mixer. Add the ROOM TEMPERATURE eggs one at a time, to keep the batter emulsified. When adding the flour and sour cream, begin and end with the flour and mix only long enough to blend those ingredients in. Finally, resist the temptation to overbake! When I did the toothpick test, a few crumbs did remain, but I knew if I baked it any longer I'd have a dry, overbaked cake. Didn't make the glaze in the recipe - just mixed up powdered sugar with fresh lemon juice and some grated zest. While I plan to serve this with fresh berries and whipped cream, it's also great on it's own.
This cake was so good! I only changed one thing. For a lighter (fluffy) pound cake I separate the eggs and put in the yolks only where the eggs are listed and then whip my whites and FOLD them in the batter right before I bake it.
The flavor of this cake is very good. Nice lemony flavor. If your looking for a pound cake though this is not it. It comes out light like a cake. And beware... DO Not put all the batter in one cake pan. With this recipe i was able to make one bundt cake, one loaf cake and 12 muffins!
I really liked this cake but only gave it 4 stars because I think the bake time and temperature is way off. I started cooking this at 350 for the first 55 minutes and it was not done. It was kind of brown already but underdone in the middle so I reduced the temperature to 325 and cooked for another 20 minutes. Next time I will bake this at 325 instead....
I love this recipe i been looking for a simple yet tasty recipe.And i have found it i shall not look any futher.This recipe is Fablous i did tweet it a little instead of lemon rind i just add an addition Tsp of lemon juice and an addition Tsp of lemon extract.And for the icing i add about 1/2 cup of cream cheese and a Tsp of lemon extract and about 1 cup give or take of confectioner sugar to the prror icing. Thank You Thank you i really have search high and low for a lemon cake recipe this is a Keeper
This is the best pound cake I have made to date. I served it to the members of a club I belong to and it was gone in literally minutes. I baked it for the full 60 minutes and then turned the oven off and left it for another 1/2 hour with the oven door open. I didn't have time to ice it but next time I will drizzle it with lemon glaze. Thanks for a great recipe, I'll use it often.
The cake was outstanding!!! The cake and glaze came out perfect. So moist! Mm Mm Good! This cake taste great. This is a recipe I will keep for years to come. P.S. This is my first time making a lemon pound cake and this recipe was a hit.
This is a very delicious and moist cake! I baked this cake about 2 weeks before thanksgiving w/out the frosting. The kids loved it.Will make again.
The cake was great! I only used one stick of butter by mistake but it still tasted good. I also used fat free sour cream.
This is the best lemon pound cake I've ever had. I baked it in two loaf pans and they came out moist and perfect. I made the icing, and it was good, but it doesn't really need icing. I'm planning to freeze one of the loaves to be thawed on a hot summer day.
I really liked this cake. I can't say I would call it "Lemon Lover's Pound Cake." It is not a pound cake. It was not that lemony. However, I will make it again with some modifications. I added 1/2 cup fresh lemon juice with pulp. I also added more lemon extract. It was a light lemon flavor and was very moist. My family loves it and I liked it too. I just wish it had more of a lemon flavor. I put a lemon glaze on top and this helped magnify lemon flavor. Next time, I think I will make it in 2 round pans and put a lemon curd or something in the middle. I baked this in a bundt pan and also put some of the batter in a 4 inch round baking pan. I baked it at 325 for about an hour.
this is truly a delightful cake, lemony but not overly so, the sour cream gives it some 'heft'. the issue I found is finding the right pan size. I made it once in a 10c bundt pan, batter came right to the top, clearly not large enough. It sort of mushroomed up and took at least 45 min longer to cook. Still tasted great! I made it previously in an angel food tube pan, no markings as to size but is the really old style round angel food cake pan. Cake was perfect! I believe it was the sour cream that kept ALL the batter inside the pan. I am offering my results simply to encourage you to try the cake, but be aware of the amount of batter and have a large enough pan. delish!
Wonderful! Sour cream doesn't give any particular taste but it makes the cake very soft inside, like velvet! I didn't put the lemon extract because lemon juice and peel make the cake "lemony" enough! On the top, I put a simple glaze made by confectioner sugar and a tablespoon of lemon juice, but I think it was to sweet! The cake doesn't need any glaze or filling because it's perfect alone! Next time I will only decorate the cake with confectioner sugar. I halfed the ingredients to make a cake for 6 only collegues (I also posted a photo!).
Just exactly what I was looking for. Wonderful texture and a mild lemon flavor. I prepared this as written however, I skipped the glaze. I'm sure that would've been a lovely addition. The flavor and texture were even better the second day. This one's a keeper!
This cake was very easy to make. The lemon flavor is outrageous!! This recipe wnt right to my recipe box. THANKS
This was awesome!!! I followed the directions exactly but realized that I had was that it made too much to fit into one pan. I should have put the extra bit into a smaller pan, but I just poured all into one bundt. I also should have greased and floured up my pan more, as I had a difficult time getting it out. This cake tastes even better after it has been in the fridge for a couple of hours. I highly recommend it!!!
So Good!!! Definitely a five!! The only thing I changed was i added a extra tbps of lemon juice and the juice of one lemon because i didn't have lemon extract. i also separated the egg whites and yolks like a reviewer suggested and then beat the whites before adding in. This cake has the perfect taste; sweet, tangy and refreshing and is super moist! I didn't even add frosting! Thank you so much Annettia!
Fantastic! I used a lot of lemon zest in cake and frosting. I used a bundt pan and had enough batter to make 5 large muffins as well. It kept escpecially well in the refridgerator for at least 8 days. This will be my favorite lemon pound cake recipe.
This turned out fantastic! I was looking for a recipe that was easy enough for my 6-year-old to help me with, but I didn't want to use an instant mix. Today was our first attempt, tomorrow we will make it again with his kindergarten class. The changes: I left out the lemon zest (sometimes little kids don't like it) and I halved the recipe rounding to 3 tbsps of lemon juice and a generous half cup of sour cream. I cooked it in a loaf pan. The texture and color of this cake are amazing.
Very moist and tasty lemon cake. The recipe made a lot of batter, I think it could have made a couple of cakes. Perhaps I did not spray enough but the I had difficulty getting it out of the pan. I used a simple glace icing from confections sugar, lemon juice and lemon extract. Will definitely make th
Delicious and moist! Definitely a keeper!
A very tasty cake! I made this cake in my Heritage Bundt pan from Williams Sonoma, and I think there was a bit too much batter for my pan, as the cake rose VERY high out of the pan, and the edges got just a bit dark while the center was a tiny bit too moist. Other than that, it came out very well. The cake was moist, tender, and buttery, with a nice lemon taste. The icing was delicious; I liked the rich, slightly tart flavor from the sour cream. It was a tad thick, however...I ended up adding a bit more lemon juice to make it more glaze-like. There was also a bit too much for the cake; I have about 1/2 cup of leftover glaze in my fridge right now. This is a great cake, though, and I'd recommend it to others. Thanks for sharing the recipe!
A delicious recipe. I added one package of instant lemon pudding also. That made it very moist.(my husband wanted a very moist lemon cake for his birthday) It made 3-9" layers, if you want to do it that way. I used cream cheese frosting, and it was great and a beautiful cake.
Super Duper! I might add a pinch more salt the next time to balance it out, but otherwise, a solid and delicious fool-proof pound cake. This has made it to my, "Favorite Summer Desserts," box ~
This is Very Good! I have made it two different ways. The first time I followed the recipe exactly as it is written. The only thing that went wrong is I had used a bundt cake pan that is less than the 10” pan size that the recipe calls for. I filled it with all of the batter and it rose high above the pan. This resulted in it falling apart when I dumped it. The cake tasted wonderful, it just wasn’t very pretty to say the least, which is my own fault. The second time I went into it a little bit wiser. I used the same pan but when I poured the batter into the pan I stopped about 1.5 inches from the top of the pan. It was Perfect! Also the second time I substituted everything orange where everything lemon is called for. I used orange zest, orange juice and pure orange extract. We Loved It! Either way you go, this makes a wonderful cake!
This is a great recipe, and I have made this cake about 6 times, but the icing ingredients are not right. It makes way too much icing and is too soupy to stay on the cake. I tweaked it a bit and it came out perfect: use only 1 c confectioner's sugar, 1 tbs butter, 1 tsp peel, and 1 1/2 tsp lemon juice. Cut the sour cream down to 2-3 tsp, add it last until you get the correct consistency. Then pour the whole thing into a zip lock sandwich bag, push icing down to the bottom, snip off a tiny bit of one corner and use that to drizzle. Comes out perfect, no waste.
If you love lemon, you will love this cake. sometimes I use a long pan instead of making a pound cake. It comes out perfect every time I make it. I have nothing bad to say! This cake does not stay around! It's real lemony so if you are not crazy about lemon, it will be too much lemon favor for you.
This is a spectacular cake! I had no problems with this one like other reviewers did. I didn't have lemon extract so I used a little more lemon juice. The icing rocks too! I baked this in a 12 inch tube pan at 325 degrees because large cakes like this one bake more evenly at a lower temp I think. I ended up baking it for 1 hour 20 mins in my oven. An overall very tasty, slightly lemony cake.
YUM! Unprepared bakers of the world unite! (i.e.:) Out of sr cream, I used a sm. box sug-free lemon instant pudding. Had no lemon extract, so I used 1 and 1/2 tsp vanilla. Then, worried it wouldn't taste lemon-y enough, I used approx. 1 and 1/2 Tbsp lemon zest vs. 1. Used a hand mixer, throughout, creaming the ROOM TEMP. butter & eggs TO DEATH (approx 5 mins on low speed then 10 on med-hi) before mixing in the dry, SIFTED ingreds. gradually, only 'til incorporated. (Again, do sift! I trashed some seriously salty brownies last week- waahh...) This worked very well. Turned out very moist, yet held together great, with a smooth texture like 'real' pound cake. Although not as dense as most pound cakes, it was delicious! (One can brag, anonymously, right?) & plenty sweet, w/out icing. I just drizzled with some rather old strawberries in their 'juice' and topped w/ Cool Whip. I'd definitely make this again. Given the same predicaments next time (par), I would possibly add another 1/2 Tbsp of zest or another Tbsp lemon juice, but it still had plenty of lemon flavor. I baked the cake in a copper bundt pan, sprayed all-over with non-stick cooking spray and lightly floured, at 325 degrees vs. 350, to compensate for my overly-zealous oven. Once browned enough on the outside, I covered lightly w/ foil, sprayed to avoid sticking, to make sure the inside got done. I let it cool to room temp. on a makeshift cooling rack of wire shelving, before inverting, & voila! You CAN do this:-)
Delicious. Wouldn't change a thing.
I love this cake! I was searching for a super lemony cake and this fit that search perfectly. Some reviewers state to not use the icing because it makes it too sweet/lemony. I recommend definitely using it as it really helps deliver the lemon flavor. I made this following the directions to a T, except I used butter and regular two piece angel food cake pan. I used three lemons total (microwaved the three about 20 seconds to warm them a tad, I found that you get more juice that way.) I was a bit worried because at the 55 minute mark the cake was still SUPER wet in the center. I ended up cooking it for approx 20 minutes more checking it every 3 or so minutes. I followed the icing recipe, except added additional confectioners sugar to thicken the recipe.
great recipe I use it all the time and get great reviews from everyone
I made this cake but followed the advice of one reviewer to separate the eggs, and the cake is absolutely delicious. I did bake for an additional 15 minutes. this recipe is a keeper.
This recipe was fantastic. I prepared the recipe exactly as directed and came away with a very moist lemon pound cake. Gave it four stars because the frosting could not sit out for more than a few minutes without clumping. It'd be better if it didn't include dairy/sour cream.
This made a smokey mess of my house and my oven! My beautiful 10c (as instructed) bundt was not big enough even though I held some back.
I loved this pound cake, I don't like sour cream so I substituted vanilla yogurt in the cake mix and substituted cream cheese for the sour cream in the frosting. very good and moist. It taste great with the frosting.
Came out a little dry, I think next time I will poke holes in the cake and drizzle the glaze in them, also.
YUM! Thanks for sharing. The only thing I did different (because apparently I didn't read through the entire recipe and didn't see that I needed sour cream) so I had some vanilla bean yogurt that I substituted instead of the sour cream. The cake cam out yummy and was exactly what I was looking for. I took 1.25 cups of powdered sugar and 1Tblsp of lemon extract and mixed in enough lemon juice until it was the consistency I wanted and put that on top and it gave it a yummy lemon glaze.
This cake is true to its name. Very lemony. Very delicious. The icing is very strong, rich & lemony.
I had doubts after reading the reviews but this was very good. I did not make the icing (I whipped up some by eyeballing some butter, lemon juice, and confectioner's sugar) so that I could leave it on the counter. I also did not have lemon extract so I just added another tablespoon of lemon juice. This was really yummy. I took the advice of another reviewer and did not try to put all of the batter in the bundt pan. I made the bundt and nine cupcakes and that was perfect.
I beat my egg whites seperate and folded them in at the end. I also lowed the temp. to 325 degrees and baked 1 hour and 35 minutes. It seems to work and the texture is not as heavy. I also added a small teaspoon of vanilla axtract.
I am eating it as we speak (type). I don't know if I could put it into words...but I'll try. 1. With or without icing it's gooooood. 2. Substituted cream cheese foe sour cream in icing. 3. In btw fluffy cake and pound cake (aka Perfect!) 4. Even the batter tastes delectable (the kids and I liked the bowl clean:) Enjoyand thanks for sharing!
Wow! First of all, this cake was HUGE. I don't know if I added extra of something, but it was gigantic. It was also super moist. I also didn't make the icing. I found the cake was plenty.
Very bland which totally shocked me considering the amount of sugar in it. I gave it 3 stars because it was SO SO moist. I, like a previous poster was bummed I wasted a lot of ingredients for a "meh" cake :( maybe with different flavors?
Very LITTLE lemon taste to this cake. Not a fan at all. Will not make again.
I made this to bring to my parent's house for Easter Dinner. I gave it 4 stars since I changed the recipe. I did everything the same except, I added an additional 1/2 cup of butter, and did not add salt since I was using salted butter. The cake was very dense, moist, and had a nice lemony flavor. Everyone enjoyed the cake. I loved the lemon glaze, and would use the lemon glaze again on a plain pound cake! I also had to leave in oven for 1 hour and 30 minutes probably because of the extra stick of butter.
My son (14) has made this 3 times now and it is by far the best cake I have ever tasted. We have served this to guests,and everyone has raved as much as we did. ONe thing my son by accident used vanilla extract instead of lemon, he has repeated this mistake on purpose since.
This recipe is absolutely one of the very best pound cakes I have ever eaten. The texture is beautiful like an old fashioned poun cake. It was a winner with my family, they told me to never make another pound cake recipe. The recipe is great. I followed it to a t. Next time I may add more lemon juice to the batter but that's because I love lemon but honestly, this recipe is great just as it is. You absolutely must try it.
This cake was just ok. I was expecting this amazing cake based on the other reviews, but wasn't impressed. The glaze/icing was awful. I will most likely not make it again.
This cake is exceptional! It came out soooo moist and perfect to taste! I made it Tuesday for my family and it was gone by Thursday evening. Huge hit! However one part of the directions is worded confusingly and I can see how the first reviewer said that the cake didn't turn out right for them. I had to ask my sister what "add the creamed mixture alternately with sour cream" meant. She explained to me, that it basically means to just fold the sour cream with the mixture. So what I did was put the sour cream into a separate, big bowl and poured the mixture in on the side and with a cake spreader, I folded the batter under and over the sour cream repeatedly until I no longer saw the sour cream. I also suggest that you add in the flour mixture a little bit at a time. Yes, it takes more time, but it's worth it.
Try baking it at 325 degrees instead for about 60 minutes or so.
This recipe was amazing. The only change I made was shift the dry ingredents to make the cake more light and fluffy. UPDATE: I've made this cake many times and the middle was always a little under cooked. I reduced the temp to 325 and baked for an hour 45 mins. It seem to do the trick. Love this recipe.
I made two changes to this recipe. Out of pure preference I used lemons and limes. Out of necessity I used yogurt instead of sour cream as that is what I had. I made this cake for my playgroup and it was very quickly consumed. Ladies who normally only eat cake out of politeness were going back for seconds AND thirds.
The 3 cups of sugar should be 2. The butter and sugar never cream, it remains sugary. After baking, the cake is chewy and is not like cake. I made this for a Christmas party tomorrow, now I have to remake it right. :(
I used this recipe to make cupcakes and iced them with lemon cream cheese icing. They were absolutely, positively delicious. Moist and great texture. I wanted to eat all of them myself! Will use this recipe again. Thanks for sharing.
i made this cake for a co-worker for her birthday celebration at work. she requested a lemon pound cake and I did not have timee to try it out before her birthday. Fortunately, It was wonderful and has a good lemon laste and is very moist. It will now be added to some of my fave cake recipes. I had to fight my daughter for the small slice I brought home yesterday evening for my evening dessert.
Love it!its so moist and fluffy!Added a lil more lemonzest though. i'm sure gonna make this again!
This pound cake is great! Very lemony and super moist.
This recipe is AMAZING! You must NOT skimp on the icing, it is fantastic!! I halved the recipe and made four mini loaves, iced them and topped with lemon zest, then stuck them in the fridge until I served them. Not a crumb was left! I didn't have lemon extract on hand so I used vanilla extract in place of it, but that was the only change I made.
Great cake. You MUST cream the butter and sugar for at least 5 minutes, as the recipe suggests, and use a large TUBE pan or ANGEL FOOD pan and then the batter will not overflow. Also, the buter and eggs must be at room temperature. I added 1 extra egg, 1 tsp. vanilla extract and reduced sugar to 2-1/2 cups and souir cream to 1 cup. Baked for 1 hour 7 minutes.
Great recipe! I added 1/2 c of poppy seeds by mixing them into the sour cream before adding it in. It was done at 60 min. I didn't have lemon extract, so I made a lemon juice and powdered sugar glaze (juice and zest from 2 lemons, powdered sugar to taste), poked holes into the bottom of the cake, and poured some over it, then glazed the top after turning it over. Lemony and moist!
Loved it! Prolly one of the best things I've made in a while. Be sure to use the recipe off of FindGreatRecipes.Net though. They always have better and more acurate recipes on there.
Your gonna love it, I do! Great recipie. The only thing I change was used 2 1/4 cup sugar and more lemon stuff. I also separated eggs and beat egg whites and folded in last. Also made a lemon glaze. (Powder sugar and lemon juice, lemon zest.) Poured over cake as soon as it came out of the oven. This is also great using orange. With orange, i used food coloring for color. Made muffins for Sunday school. Thanks for the recipie. lisa
Fabulous recipe! Due to health reasons, we are a dairy-free household. I did sub Earth Balance sticks and non-dairy sour cream in this recipe and it tasted amazing!!!
I made this in loaf pans with grapefruit instead of lemon. It was very tasty, but took a long time to cook and the deeper dish ended up burnt on top.
I thought the batter was better than the cake!! Family loved the cake - even my hubby who isn't a white cake fan. I made the mistake of leaving out the lemon in the cake but icing with the lemon glaze. As for the texture, mine turned out a little drier than I like and not as dense. I probably beat batter too much, though. Will try this again.
my teachers went crazy and almost broke into tears when i made this for them. my family is also in love with this fantastic cake. i always double the lemon ingredients and its sooo good!
This was a big hit at work AND home! Made it fo a co-workers birthday, was asked for the recipe by another co-worker, then brought a piece home for my husband - he loved it too, and I had to end up making another for him the following weekend!
Best lemon pound cake ever! This is the first pound cake I've ever made and it was so easy! The lemon flavor was just right and so was the cake. I gave four stars because I had to let it cook for an extra 15-20 minutes (there was a lot of batter). I will be making this again!
This as a great recipes everybody loves the cake, I have made this cake 8 times and it turns out the same each time love it!
This is the1st time I have ever made a cake that wasn't from a box mix. I can honestly say that although it was time consuming (I am used to drop, mix and pour) this was the best tasting cake I have ever made! The crisp flavor of the lemon and the icing really complimented the cake w/o it being too sweet! My hubby is not a fan of cake, but he tried a nibble, and took away a hunk of it! Great recipe! And now my go to summer dessert!
The batter was so delicious, me and my daughter couldn't wait til it was baked......oh how disappointed we were when it came out. Not a very good taste and crust way too hard. Didn't really taste like pound cake. Sorry, I didn't like it at all.
Very good taste, I added 1 cup of coconut and only 2 1/4 cup sugar and 1 more egg....took 1hr and 10 mins in my oven.
One word: AMAZING! The amount of lemon was EXACTLTLY what I was looking for. I made this to bring to a party and it was a HUGE success. I didn't change anything, but used a really old electric oven and had to cook it an additional 20 minutes before it was done. The icing made a LOT of extra, and I pretty much coated the whole cake in it but it was delicious and I certainly intend on making this again and again. Thanks!
Yummy! The only change I made was using only 1c of fat-free sour cream and I baked it for a total of 1 hour and 15 minutes. After reading some reviews I was worried it wouldn't be lemony enough but with the glaze it was excellent! I have two complaints about the glaze. First, it just ran off the cooled cake and just seemed too thin and secondly it wasn't very pretty after being kept in the fridge. It kind of crystalized and looked ugly but it still tasted great.
I like this recipe. I added a lemon syrup and then the glaze. I added a small pouring sauce of glaze and in my other pictures of raspberry sauce, I drizzled that too on the cut pieces. I sub'd yogurt for the sour cream because I only had that on hand it came out quite well.
I am giving this a 4 ONLY because I could not get this cake out of pan....lol......probably my error and the pan needed more greasing and flouring.....so I had a few "patch-work" pieces to put back on the cake and the icing kinda covered that. BUT.....I give this cake a 10 for flavor, density and texture. What a delicious pound cake! Do not skimp and use bottled lemon juice....fresh is definately key here as you also need the fresh zest. A delicious ending to Mother's Day and my family and company very much enjoyed this. Soooo...next time the pan will be greased and floured better for easy release. Needless to say...an excellent cake. Thanks!
Lovely lemon flavoured cake. Did not use any icing. I halved the recipe and cooked at 325 for about 45 minutes. I was testing it out and did not want to waste so many eggs and such a large amt of sugar. It turned out very nice. Still moist 2 days later! Will make the full recipe the next time.
I used this recipe as a base for some lemon cupcakes - it was AWESOME!! I upped the lemon juice (8 TBSP) and zest (2 TBSP) and omitted the extract - other than that all I did was bake it in greased muffin pans for about 25 minutes on a middle rack and they turned out perfect! Moist and lemony, and especially wonderful with a lemon cream cheese frosting on top... :)
I followed the recipe exactly and I love this cake. I baked it in small loaf pans and it made five loaves. I found that it was best without any frosting. The cake is quite sweet and very lemony.
I love lemon and this recipe is definitely lemon. Refrigerating the cake intensifies the flavor. I served it to a friend and she rated it as one of her favorite deserts ever.
Made this today and it was delicious! I didn't add enough lemon zest but the cake was still good. Only better I'm sure if I had used the right amount! This recipe is a keeper!!
SUPER!Buttery and moist!I left out the lemon extract and it was still perfect.This one goes in as a keeper.Thanks!
It's good, but to be called Lemon Pound cake, it needs way more lemon juice. I doubled the lemon juice and it was great. I've also added 4-5 tablespoons of poppy seed as a variatioin.
This cake is one of the most delicious and moist cakes I have ever baked but I agree with Tina who wrote a review on June 16, 2008, the baking time is not correct for me either I dont attempt to see if its done until it's been baking for 1 1/2 hours and then still i have to give it an additional 15-20 minutes but, whatever you do dont increase the temperature it will make the cake very crispy on the outside.
This was not particularly good. The cake was way too sweet, not as lemony as I'd have liked and took forever to bake, much longer than the time given. I will not be baking this one again.
This was great...I did add extra lemon juice as advised by other reviewers...also added more juice to the glaze...can only say yummm!!! Thanks sharing
We loved this cake - made exactly to the recipe. I had Meyer lemons from my tree and they really added to the tart taste. Will make again.
I made this for my moms birthday Because she is crazy about lemon cake. She LOVED this cake recipe and so did the rest of the family. We all rated this a 5 star!!
I am not a lemon fan at all. The only reason I made this is for my moms birthday and she loves lemon, I have to say this is now one of my favorite desserts. I believe it tastes much better the day after I made it. It needs a good 1-1 1/4hr because there is so much batter. Don't think I will make for a while, I ate WAY TOO much!!!
Fantastic, dont tell my Grandmother, but this recipe has moved hers back a page in my book...Sooo good and lemony and talk about moist, PERFECTION the first time around and I am NOT a baker.. Whole family loved it...including Grandma ;)
Very good and moist pound cake. I only used fresh lemons, no extract. Instead of the sour cream icing I just made a simple glaze of lemon juice and powdered sugar. Will make again! =)
I LOVE THIS CAKE FIRST TIME I MADE IT,IT WAS GONE WITHIN 2 HOURS. MY FAMILY RAVED OVER IT. I WILL MOST DEFINATELY WILL MAKE AGAIN SOON.
You should only use some of the batter for the bundt pan, I used the remaining batter for 12 cupcakes!
Really eggy. Not lemony enough. Bummed that I spent the time to make it and have it turn out so...meh.
I made this cake in a 10 inch square pan x2 and iced it in a lemon butter cream icing for my girlfriend's granddaughter's christening. It was a huge hit!! Will make this again and again.