This pretty classic pound cake has a delicate and pleasant fresh lemon flavor with a dense, moist crumb - but for me it was almost too dense, too compact. While in theory it isn't necessary, I think I would prefer this with the extra bit of lift a little baking powder would give it, maybe 1/2 teaspoon. A pinch of salt never hurts either.
I was looking for a simple lemon cake from scratch and you saved the day for me! I used the Meyer's lemons I had on hand and make a cherry jam ribbon in the center . A simple lemon juice and powdered sugar icing and the elbows were flying!! I am keeping this excellent recipe in my personal hard copy recipe book! Thank you!
Very moist and easy to make. A keeper!
I made this recipe twice. The first time I followed it exactly as written and the cake was okay. The second time I added a box of lemon pudding and baking powder. I also added a dash of lemon extract. I like my cake very lemony. It was delicious! The pudding mix makes it moist. The cake was very dense! I made one with lemon icing and another one with cream cheese icing. YUMMY!
This recipe kicked last weeks lemon bread's butt. It was easy and yummy. Its not low fat or diet approved. But it tasted so yummy!! 5 people inhaled the whole thing. I used raspberry jam in the bundt pan. I am going to make it again. I can't stop thinking about it
I modified the recipe. Added a teaspoon of baking powder, and a cup of sour cream. Turned out great.
This cake is amazing! I just made it using the advice of putting in a little salt and baking powder. I also made a lemon glaze. This will be my go to recipe.
Divorced, single dad, she got the bundt pan (and everything else, but I got the kids) so I made it in a 9x13 glass pyrex pan thing. Swapped the butter for margarine (lactose issue) and made a simple lemon glaze with icing sugar, margarine and real lemon juice ... I rock! ... Whoops, IT rocked! Definitely will make it again
Very delicious. I added a bit of salt and baking powder as another reviewer suggested with good results. Everyone wanted seconds. I made a raspberry sauce and poured over top which was a nice addition for Easter but not necessary.
I made this exactly as stated in the recipe (no modifications) and didn't love it. The consistency was that of a pound cake (no problem there) but the flavor was bland. I probably wouldn't make it again unless I did some major changes.
