Lemon Pound Cake
Recipe courtesy Gale Gand
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- Recipe categories: Fruit, Lemon, Dairy,
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Average Rating:
Total Reviews: 85
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By Mfsbelle
Cordova, TN
on November 21, 2010
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I've made this pound cake several times and I change it up a little bit every time. ALWAYS use fresh lemons, you can tell the difference. I also replace the vanilla with lemon extract for an extra lemony flavor. I find the cake really moist but just a little bitter, as is--even with the glaze, so I make a second glaze with 3 tbsp of fresh lemon juice and about 1/3-1/2 cup powdered sugar and I drizzle it over the cake while still warm and after the first glaze has been applied. It got a big thumbs up from everyone who had a slice.
By kari.redhawk_10...
Temecula, CA
on November 21, 2010
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I made this cake last night. I used powdered sugar for the glaze and it came out rather thin, but soaked in nicely to the cake and gave it a tart bite that we both really enjoyed. Next time, I will add a little more lemon juice to the batter and add blueberries as one of the other reviewers did. And I will leave off the glaze. Oh,and my cake was done in an hour, not 65 to 75 min.
By marlise_124
Cherry Hill, NJ
on September 07, 2010
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This is a nice light lemony cake. I used 4 lemons to equal the juice quantities needed. I added a dusting of powdered sugar to the top before serving to improve the appearance. My husband, who professes to not like lemon, thought it was pretty good too. Overall, it is a really tasty, moist, lemon cake that I will make again.
By sheitoon22_12045142
Laguna Niguel, 43
on September 03, 2010
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I am a beginner as a baker and this was the second cake i made...it came out fantastic...it tastes and smells fantastic...I only have one question from professionals.... I buttered my dish and did not put wax paper in my pan and the bottom of my cake came out much darker than the top. do u guys think it is because of not using the wax paper or anything else?
By mbuckley_253_13...
Marion Center, 78
on August 29, 2010
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I've made this several times by skipping the glaze and adding a cup of blueberries to the batter. It's excellent - definitely a keeper.
By jerrito8_13065376
Newport News, 86
on August 11, 2010
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Nice and dense. beautifully buttery. Very easy to make. With about a tablespoon of lemon added it came out exactly the way I like it, with just a bit of tartness. Great recipe I've bookmarked to use over and over. Going to try it with some raspberries in the batter next.
By usctrojans2016_...
OAK PARK, 52
on August 02, 2010
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I did't understand the concept with the glaze. I was aiming toward the bakery kinda cinnamon roll glaze. I was dissatified with the glaze but other than that the cake was excellent. It definetly had a lot of body to it. I would make this again!
By whiskey.tango92...
philadelphia, 78
on August 02, 2010
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Best in summer, when fresh berries are in season.
By phollcroft
atlanta, GA
on July 18, 2010
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Sorry, but I thought this was awful!!!
By eli1025_12852088
Loveland, 75
on May 06, 2010
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After reading some other comments I used 1 1/2 tsp of vanilla extract and 1/2 tsp of pure lemon extract along with the zest of one lemon in the batter. The cake turned out a little lemony gem with all that delicious lemon/sugar glaze. Not too sweet and not sour. I did use a heaping scoop of sugar to avoid the sour that some others described. I served this with sliced fresh strawberries and real whip cream, sooo sooo good. Decadent! Thanks Gale Gand, your sugar cookies are also amazing!