Comments on: Lemon Pound Cake

By: Catalina

Catalina — Sun, 03 Nov 2024 21:33:36 +0000

Best lemon pound cake ever! It was easy to make and quite an infallible recipe

By: Danielle Rye

Danielle Rye — Sat, 10 Aug 2024 14:48:05 +0000

In reply to Janette Chambers. Hi, Janette! That should be fine, just make sure it's greased well so it doesn't stick to the pan.

By: Janette Chambers

Janette Chambers — Wed, 07 Aug 2024 23:54:15 +0000

Excited about making this pound cake, can I use soft butter to grease my pan instead of spray oil? Love making the carrot cake everyone loves it.

By: Kathy Charette

Kathy Charette — Mon, 03 Apr 2023 12:11:29 +0000

Superb lemon pound cake recipe! The cake was moist and delicious and it rose up beautifully during baking. The outer crust that was in contact with the pan had a bit of a crunch to it, which I loved. I skipped the glaze because there’s already so much sugar in this recipe, and didn’t miss it at all. Thanks for providing another great recipe!

By: Danielle

Danielle — Mon, 26 Dec 2022 16:27:06 +0000

In reply to Anthony. Have you checked your oven temperature with an oven thermometer lately? If you make it again, reducing the oven temperature to 325°F should help. If you happened to use a darker bundt pan, you might want to try a lighter one next time.

By: Anthony

Anthony — Sun, 25 Dec 2022 03:19:02 +0000

The cake taste great but the bake times for me were far to long. I baked at 350 for 50 min center of the oven(where I set all my cakes) and the inside was moist but the outside charred. I was very disappointed the outcome. I’m trying it again with temp at 325 for 45 min and check it out. I don’t know if the ovens to hot or the pan to thin. We will see next time.

By: Danielle

Danielle — Tue, 30 Aug 2022 15:02:01 +0000

In reply to Lynn. Thank you, Lynn! So glad you enjoyed the cake!

By: Danielle

Danielle — Tue, 30 Aug 2022 14:56:39 +0000

In reply to Carla Palacio. Hi, Carla! The cake shouldn't be crumbling that easily when you slice into it. Did you make any adjustments to the recipe?

By: Lynn

Lynn — Tue, 30 Aug 2022 14:01:31 +0000

I baked this cake on a very hot summer day, and the result was the perfect summer cake [to be joined with a tall glass of iced tea]! This is not a typical, dense pound cake, but rather it has a lighter crumb, which was a happy surprise when I cut into it. Don’t be concerned that three tablespoons of lemon zest plus 1/4 cup of fresh lemon juice would be too much, because it is a magical balance for the butter and sour cream. I have frozen single slices with freezer paper and a freezer bag for future enjoyment. Definitely recommend adding this recipe to your repertoire!

By: Carla Palacio

Carla Palacio — Mon, 29 Aug 2022 17:31:56 +0000

Hi. I made this cake, the flavor was delicious and it was lovely and moist. The only problem is that it is a bit crumbly. I understand it’s odd for the cake to be moist but crumbly, however, that’s the only way to describe it. When slicing the cake it breaks up. I did not put the glacé icing. Please can you advise. Thank you.