11.23.16 The recipe author suggests using buttermilk in place of whole milk. I had some on hand, so I used buttermilk, otherwise, followed the recipe. The texture is not what I’m used to for a pound cake, it has more of what I consider a quick bread consistency. The cake is light, but I didn’t get much rise, so I’ll bump up the baking powder the next time. It certainly is quick-and-easy with ingredients I always have on hand. It’s a nice cake, just not what I think of as pound cake. This would be very good with fresh strawberries or raspberries over the top. Cookin Mama, thanks for sharing your grandmother’s recipe, we enjoyed it.
11.23.16 The recipe author suggests using buttermilk in place of whole milk. I had some on hand, so I used buttermilk, otherwise, followed the recipe. The texture is not what I’m used to for a pound cake, it has more of what I consider a quick bread consistency. The cake is light, but I didn’t get much rise, so I’ll bump up the baking powder the next time. It certainly is quick-and-easy with ingredients I always have on hand. It’s a nice cake, just not what I think of as pound cake. This would be very good with fresh strawberries or raspberries over the top. Cookin Mama, thanks for sharing your grandmother’s recipe, we enjoyed it.
Turned out great! Though I changed the amount of lemon extract to 1 1/2 tbsp and also added 1tbsp of lemon juice.
first time i've made any pound cake following the directions 325 degrees for 30 minutes....thinking either the time or the temperature is way off. as it took close to hour and twenty minutes to finish cooking at 325. looks pretty smells good have yet to taste it though. top seems sticky so going to powder it with confectioner's sugar.
I cut the sugar by 3/4c but definitely feel that was too much. If I make it again I will use 1&1/2 c of sugar. I also used 4 eggs instead of 5. I topped it with powdered sugar. Everyone liked it!
I loved it. The only change i made was that i added the juice of 1 whole lemon and i mixed it thoroughly on the mixer until fluffy.
I made this and ended up throwing it out. The oven temperature and time are way off. I put it in for 45 minutes and the top of the loaf was still soggy!
Delicious cake that everyone loved! I just found the cake a bit dense and underwhelming in lemon.
Absolutely love this recipe. Unfortunately, I had to make some changes just because I didn’t have some of the ingredients. Believe it or not I did not have all purpose flour so I used cake flour. I don’t use whole milk so I used my almond milk. I added just a little bit more of baking powder. I increased the amount of lemon by a half teaspoon of lemon juice. I increased the temperature to 350 and put the batter in a Bundt pan. Also, note that the batter is thin. I set the timer for 30 minutes but the cake was nowhere done. So I increased it by 30 minutes and the cake was just beautiful the top of it and the sides were crunchy, the good crunchy like you get on angel food cake. The cake was dense but was really moist. Overall I would definitely use this recipe again over and over. I hate that I had to change it up a little bit but it really did come out good. Thank you so much for this recipe.
Easy to make but not quite a pound cake texture. I had to cook 45 minutes.
