Amazing! I will be honest here, I love baking and bake a lot – we live in a small space and don’t have room for a stand mixer, this recipe was a bit of a challenge using beaters and a large bowl. I ended up splitting the batter into two large bowls to avoid over mixing/ making a huge mess. It worked well once I changed to this course! If you have the same problem, try this approach. The bake was perfect – I followed the time and temp exactly.
This is my first pound cake in a larger bundt pan so I might just be naive, but there was SO much sugar in this recipe. I was nervous. I ended up not putting the syrup on or glazing. We made the glaze and tried one piece with it, but I think it was too much. You still get the lemon flavor without it! The cake was still very moist without then sugar syrup. And I agree it gets better as the days go on. I will absolutely be making this again. As always, thanks Jenn!
This has to be the best lemon pound cake recipe I have come across. Everyone who has ever had it has loved it! The only thing I changed? Adding a little more powdered sugar. I prefer my icing a little thicker, but that’s just a personal preference.
This is the ultimate pound cake for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, it’s doused with lemon syrup to further enhance the lemon flavor. Finally, the cake is drizzled with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite.
If you like lemon flavor, this is the cake for you. A really great tasting cake. Please do not use any artificial flavorings, only fresh lemons and juice. For problems with sticking to the pan, don’t use butter to grease the pan, as butter will often increase the likelihood of the cake sticking as the water in the butter boils away. Use the non-stick cooking spray as directed, or use Crisco, and then sprinkle the pan with the sugar, or lightly flour the pan using cake flour and shake out the excess. A beautiful, tasty cake which will delight anyone who loves the taste of lemon.
This lemon pound cake keeps well for days — in fact, it’s best made a day ahead of time. It freezes well, too. Many thanks to my longtime reader Karen Tannenbaum for inspiring this recipe.
I grow Myers lemons and am always trying new lemon desserts. This is the best lemon pound cake. Follow directions as stated – it’s perfect!
Wow! I can’t believe I made this. Everyone in my family was amazed, it was so delicious. Thank you, you made me a star.
My favorite cakes are pound cakes. This was the perfect cake for my lemon loving family. The cake turned out delicious and disappeared very quickly once it was put out for eating. It is hard to wait a day to serve but well worth it once it was tasted. Everyone agrees this is a make again cake as I always hear if the family wants me to make it again.
his is our family’s favorite pound cake recipe. If I’m in a hurry, or do not have the lemons, I opt for this recipe with vanilla and we call it the buttermilk pound cake. Both are delicious!
I made this for a brunch for 40 and it was a hit! I did cut back a little on the sugar using only 2 cups. Other than that made this exactly as written. I surrounded this lovely cake with fresh berries.
Very similar to King Arthur Flour Lemon Bundt. Superb. I have made in mini bunt and individual bunt as well.
Ingredients:
1 stick salted Challenge butter, slightly softened
1 1/4 cup granulated sugar, divided
2 large eggs
3 TBS lemon zest
1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup lemon juice
1/4 cup heavy cream
Glaze:
1/2 cup frozen strawberries, thawed
2 2/3 cups powdered sugar
Directions:
Heat oven to 350. Butter and flour one 8.5 x 4.5 inch loaf pan and set aside.
Cream Challenge butter and 1 cup of granulated sugar in the bowl of your mixer on medium speed for about 5 minutes, until light and fluffy.
Beat in the eggs, one at a time, then mix in the lemon zest.
In a large bowl, mix together the flour, baking powder, and baking soda.
In another bowl, combine the 2 TBS of the lemon juice and the heavy cream.
With the mixer on medium, add the flour and cream mixtures alternately to the batter, starting and ending with flour mixture.
Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.
SOURCE :chefs-collaborative.blogspot.com
