*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
this cake is easy to make and has a good flavor
however, if you find it a bit dry add powdered
sugar and butter together over low heat
until you get a buttery glaze add a little lemon
extract if you wish,and pour over warm cake.
example; 1cup p.sugar to 1/3 cup butter
but make it simple make as little or as much
glaze to your cake as you wish .
This is a lovely recipe! I did not have any butter flavoured shortening, so I just used butter and it turned out fine. I added a tad more lemon extract also then what was called for. I halved the recipe and put it in a bundt pan instead of a tube pan. The glaze I used consisted of melted butter, confectioner's sugar, milk and lemon extract. Will definately make again!
This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro
I've made this twice; once I didn't have enough sour cream on hand so I used some cream cheese as well and the second time I didn't have any sour cream so I reduced the sugar to 1 cup and used condensed milk in place of the cream. Delicious both times. I serve with fresh berries and whipped cream for dessert or plain with coffee.
I really loved this cake. I put the batter in a smaller pan and it over flew as soon as it started baking. I just greased a larger pan quickly and poured the batter in. With all this tragedy the cake was awesome! "Foolproof"
I made this cake and it was exactly what I had a taste for. I used a cup of sweet creamed butter in the place of the shortening and the consistency was perfect (it reminded me of my grandmother's cake). I also used fresh squeezed lemons along with lemon zest in the cake for some extra tartness and was very satisfied with the results. I look forward to making this cake again.
this recipe was delicious! I loved it and so did my family. My father described as thick like bread. i really enjoyed this recipe! P.S. i am lactose intolerant so I used rice milk. It tasted great just the same.
What a perfect recipe! I love lemon I made these for my brothers house-warming party as little flower cakelettes topped with a simple lemon confectioners glaze. They were a total hit much more popular than the excellent chocolate cakes I made. This is a recipe I'll make again and again very classic and elegant. And just as the recipe says perfect with a nice cup of tea.
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