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-1hr at 300 degrees.
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 the middle section of the cake because it was so wet.
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 pan for 40 minutes. With these adjustments, I did not end up with any wetness in the center; in fact, the loaf turned out just a little dry. I made a quick simple syrup flavored with the rest of the juice from the lemon and used it to moisten the loaf again as it cooled (I didn't use the powdered sugar glaze, because I was out of powdered sugar). In the end, the loaf turned out to have a mild rather than a zesty lemon flavor.
I mostly followed this recipe but made 3 changes: 1)I added the zest of an entire lemon to the cake batter instead of just a teaspoon, 2)I used a 9x5-inch loaf pan instead of 8x4, and 3)I cooked the cake for 40 minutes instead of 30-35. I did not have the problem of the cake being wet in the center, perhaps due to the larger pan and longer cook time. The cake was not light and fluffy but more like a dense pound cake. My only complaint is that I would like for the cake part to have tasted lemony. Perhaps next time I will add some lemon extract to the batter. The glaze really delivers on the lemon taste. I added a little zest on top to pretty it up.
Needs more lemon flavor and it took more baking time.
Oh this was fantastic! I made the recipe as is and wouldn’t change a thing!
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.
Added juice of one lemon to cake batter omitted the cornstarch added 3/4 teaspoon baking powder and cooked 50 minutes - beautiful
