FANTASTIC pound cake. I only have regular sized bundt pans, and I don't think all the batter would have fit in any of them. I used a 10" tube pan, with 4" high sides. Baked til it tested done, around 1 hr., 20 mins. was perfect. I followed the recipe, except I switched step 5 and 6, doing 6 before 5. I didn't beat the flour a long time, just til it was fully incorporated, slowly adding the sifted mixture with the mixer running on low. In my cake experience, beating cake batter makes for a tough cake. I finished it off with a lemon-limoncello syrup made with 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, and 1/2 cup limoncello. Simmered til sugar was dissolved. When cake was 10 minutes out of the oven, I poked holes in it, and while still in the pan, I soaked it with the lemon syrup. It came out of the pan beautifully when completely cool. I did line the bottom of the tube pan with waxed paper, and I greased and floured the pan generously. This cake has a great lemon flavor, probably one of the best I've ever tasted!
If I could give this 10 stars I would. What a wonderful dense and moist cake, I have to say that this is by far the BEST lemon cake I have ever made and eaten and ALL my guests agreed and asked for the recipe. YUMM!!! :0)
This is a fantastic cake. If I could give it 6 stars I would. I only ever make the half quanitity. I had to make quite a few changes to it - I couldn't get the lemon pudding mix so I doubled the lemon juice. I didn't have lemon extract - so I left it out. I used vanilla extract (which is twice the strength of the essence), but still added the full amount. Also I substitute vegetable oil for the butter (I use 1-2 tablespoons nuttelex/margarine and fill the rest of the measure with oil). This cake is so moist and yummy. It also freezes beautifully. I have made it three times now and never bothered with any form of icing - it is perfect the way it is.
So excellent! I didn't use the glaze. No need! The crumb was soft, light, fluffy, tender, moist and the cake rose so high. I baked it for 1 hour 20 minutes . Thank you for such a wonderful recipe.
I will start off by saying I LOVE sweets. I often have dessert for breakfast. That being said this cake has a lovely texture . Unfortunately it is devastatingly sweet ,almost inedible to me . If I were to make it again I would make it with 2 cups of sugar instead of 3 because the jello mix is so sweet that together with 3 cups of sugar it's way too sweet even without an icing. If your looking for a pound cake with a delicate lemon flavor look elsewhere .
This pound cake is absolutely fantastic!
Wow can you say divine... my 11yr old made this for his school carnival, someones gonna be lucky to take it home. Its such a fresh flavor, makes me think of summer time. We truely love this cake proud to welcome it to our family! LaGrande,Oregon...
Amazing is a great word to describe this cake! So moist and dense! I had a leftover piece 3 days later and it was still amazing:)
This pound cake is AMAZING. I never eat any lemon flavored desserts, but I couldn't stop eating this. I will DEFINITELY make it again.
The best lemon pound cake so far