Lemon Pound Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an excellent recipe!!! I doubled the ingredients and used a bundt pan. I had excess batter so I put the rest of it in a small loaf pan. (made 2 cakes. It was very moist and lemony. I did add a teaspoon of pure lemon extract to the batter and to the icing. I used 2 cups of powdered sugar and 1/3 cup of lemon juice along with the teaspoon of lemon extract for the icing. DE-LISH!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Question...has anyone baked this in a bundt pan? Any special directions? Does the recipe need to be doubled for a bundt pan?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with the other adjustments others have suggested. In fact, I doubled the recipe to bake in a large bundt pan. I prefer the sugar be in the same ratio as the flour. Also, I added a tablespoon of lemon zest (when I doubled the recipe and 8 oz. sour cream to the batter. I baked this at 325 for 1.5 hours. The result was a lemony and utterly moist pound cake. The glaze I used was 2 cups powdered sugar, 2-3 tablespoons of milk, 2 teaspoons of lemon juice with a teaspoon of zest. Excellent!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The only adjustments I make with this recipe are to add the zest of 1 lemon as I like the flavour that it imparts, giving the cake even more zing. I will often make this recipe for cupcakes and frost with a cream cheese and lemon frosting. I have never had any complaints - everyone wants the recipe and as long as you have your ingredients (especially eggs at room temperature, it is a no fail - no brainer!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Gale Gand! All her recipes I've tried have been winners.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is perfect, moist and fluffy based on a few modifications:

1. The ratio of flour to sugar should be 1:1, in this case add 1/2 cup of sugar to the batter. The consistency is much better this way plus the dough is sweeter as well. Make sure you really cream the butter and sugar together, it makes a difference!
2. Make sure your eggs are room temperature! You can speed this process up by putting four cold eggs in warm water for 10 minutes.
3. Instead of making a baker's sugar glaze try a confectioner's sugar glaze. Take 1/3 cup of freshly squeezed lemon juice and mix it with confectioner's sugar until you reach the desired consistency. I recommend a deep white/still runny consistency as the glaze will harden and make the cake so much yummier. Reminds me of "Zitronenkuchen" from Germany. Mh :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Whatever you do, don't put 1/3 of a cup of lemon juice in the glaze. I tried to offset the tartness by adding 2 cups of sugar, but it is still really, really tart. So sad....was trying to recreate the lemon pound cake at Starbucks....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found the consistancy of this cake to be good, but I have to agree with the other reviewer - I think it could use some more sugar. I did NOT find it to be dry and I followed the directions to a T. My personal preference is for a more icing like drizzle over the top of the cake, but the glaze directions provided offers something that doesn't harden up with time.
Next time I'll be using confectioners sugar for the 'icing', increasing the amount of sugar in the batter and keeping my cooking temp at 325 (lowered from 350 degrees due to using glass cookware.
P.S. You get what you pay for - imitation vanilla is nowhere near the same as pure vanilla extract....yick!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake is terrible! I can't believe anyone likes it. It tastes like dry cornbread. The glaze would be good if you add more sugar. I am throwing it away. WHAT A WASTE!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was so good! The cake was so moist and glaze really added a nice flavor. I couldn't help myself and had to have some while it was still warm! Will be making this again!!!