Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!
Absolutely loved this cake - made it for the family and they raved about it
Read MoreDefinitely not the best ever. I used 3 tsp of lemon extract based on another's comment and it was still very underwhelming on the lemon flavor. It was slightly dry for a pound cake, too - but that may have been my fault as I left it in the pan for almost an hour before I remembered to take it out. It is a very easy to make cake, though!
Read MoreJust out of the oven. Simply nice. I doubled the recipe to get 2 - 8 x 4 plus one smaller loaf. It took at least 45-50 minutes to bake the 8 x 4 loaves. The only change I made was to add lemon zest. The lemon taste is obvious. I would make this again. I plan to use with strawberries as a shortcake.
Easy and flavorful. The lemon taste was just right for us. My hubby said 'I really like this'. That's a winner for me. I added the juice from one lemon and 2 tablespoons of confectioners sugar and boiled it down to a thick syrup and poured it over and served with strawberries. Yum. One thing I didn't understand was why melt the butter and not just soften it? I was skeptical this would have a good consistency but it worked just fine.
Definitely not the best ever. I used 3 tsp of lemon extract based on another's comment and it was still very underwhelming on the lemon flavor. It was slightly dry for a pound cake, too - but that may have been my fault as I left it in the pan for almost an hour before I remembered to take it out. It is a very easy to make cake, though!
Delicious! I didn’t have lemon extract and used vanilla extract instead. After cooking, I sliced into large cubes and topped with strawberries and whipped cream- it was a hit!
6.9.20 I had my doubts about using lemon extract rather than fresh lemon juice, but there was no artificial lemon flavor in this cake. So easy to make, texture is perfect pound cake, and it baked for exactly 60 minutes. Thanks for sharing, this is a winner!
I upped the baking soda to 1 TSP and doubled the lemon extract to 2 TSP. I also added 2 tablespoons of candied lemon peel.
Eh, doesn’t boast the lemon flavor I prefer. Think the sour cream over rides it.
This came out really good, I did not have lemon extract so used vanilla and only cooked it 45 mins. This recipe will be kept.
I made this with the intention of it being a dessert but it's really less of a cake and more like a "lemon loaf". This would be good served with coffee... like a zucchini bread or banana nut bread. But this wasn't what I would call pound cake. I've made lots of recipes from this site over the years and always had good results. This one surprised me.
