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My review
Golden Lemon Pound Cake
Land O'Lakes, Inc.
"Buttery, moist and truly a Land O'Lakes 'golden' recipe!"
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Ingredients
2 h 40 m servings 345Original recipe yields 16 servings (1 -10 inch Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 325 degrees F. Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
- Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
- Spread batter into greased and floured 12-cup Bundt (R) pan or 10-inch angelfood cake (tube) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
- Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
Footnotes
- * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
- ** Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 10 minutes.
- Tip
- Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured (9x5-inch) loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
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Reviews
Read all reviews 5983 Ratings
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Most helpful positive review
1/21/2008
After reading other reviews I did some editing of my own and it came out just like the Starbuck's Lemon Cake! Very moist and delicious. Used the lemon version of buttermilk, 2 lemons worth of ...
Most helpful critical review
6/24/2005
Not very moist, not very lemony, and not very sweet. I do however appreciate the fact that this is one of the only recipes for lemon cake on this site that doesn't require a friggin box mix! W...
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1/21/2008
After reading other reviews I did some editing of my own and it came out just like the Starbuck's Lemon Cake! Very moist and delicious. Used the lemon version of buttermilk, 2 lemons worth of ...
1/21/2003
I made this over the summer while in California for a church function and received such rave reviews! I made it again for friends in New York who couldn't get enough - the cake was gone in minu...
6/24/2005
Not very moist, not very lemony, and not very sweet. I do however appreciate the fact that this is one of the only recipes for lemon cake on this site that doesn't require a friggin box mix! W...
3/31/2005
Taking other reviewers suggestions, I pumped up the lemon juice and zest. I used the zest of seven lemons and about a quarter cup of the juice. It came out great and was devoured at our Easter g...
1/9/2004
I loved this recipe! I used the zest of 2 lemons and the juice from 1 lemon in the cake, and for the icing I used another whole lemon. I iced this almost immediatly after it came out of the oven...
2/25/2002
This turned out very delicious. It seemed a little dry to me the first day, but after I added the icing and let it sit, it was really nice and moist the second day. It's not too sweet, so it's...
2/29/2008
I made this cake yesterday and it was fantastic! My wonderful in-laws came to visit so I decided to make this for them. They really loved it! I did use 3 lemons saving about 1 1/2 TBL for the gl...
2/21/2006
This recipe has become a Christmas morning tradition in my household and will be for years. I would suggest using twice the amount of lemon juice and zest. I would also suggest to use real lemon...
1/23/2005
Followed some of the suggestions, used more lemon and butter and it still came out bland, heavy and dry. Added an extra T of zest to batter. Glaze was the only redeeming feature of this recipe!