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When I saw that the center was still very wet after the alloted time, I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time, I'll try 45 min-1...
Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out ...
When I saw that the center was still very wet after the alloted time, I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time, I'll try 45 min-1...
Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out ...
Good, easy recipe,Ihad no sour cream so subbed with milk,doubled lemon peel but think more lemon flavouring would be good. Baking time in a loaf pan took lot longer.
After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually substituted Greek yogurt because it's what I had in the fridge), and I cooked the dough in a 9x5" loaf pa...
Added juice of one lemon to cake batter, omitted the cornstarch, added 3/4 teaspoon baking powder, and cooked 50 minutes - beautiful
I agree about the baking time. I have another lemon pound cake recipe that starts out at 350 x 15 min, then the remaining half-hour or so is at 325. Gonna try that next time. Otherwise, good.
I made this recipe, and it came out perfect as far as the "recipe" goes. Meaning I followed the recipe to a T, the only thing that differed was the baking time. I have a new oven, and I still ne...
It was very dry and not moist. Did not change the receipt. The glaze came out really good though.