Total Time
45mins
Prep 10 mins
Cook 35 mins

Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!

Ingredients Nutrition

Directions

  1. Preheat oven as directed.
  2. Mix all ingredients and bake as directed.
  3. I use a Bundt pan or you may also use 2 large loaf pans.
  4. These cakes can be frozen for 30 days and still taste like you just baked them!
Most Helpful

5 5

This was great. Took it to a potluck and everyone loved it. No leftovers that's for sure. I just dusted it with conf. sugar, but I think I'd like to try a lemon glaze next time. One problem: I thought the directions were a bit vague. I bake alot and knew that the oven temp. and baking time were average, but someone who is new to it might get confused. It's 350*, and 35-40 minutes.

5 5

This was excellent and did NOT taste like it started out its life as a "box cake"! I used a Duncan Hines Lemon cake mix and followed the recipe exactly (using light sour cream instead of regular full-fat). However, in my oven, using a bundt pan, it took about 50 minutes at 350F to totally cook through. I also made a glaze of butter, lemon, a sprinkle of ginger, and confectioner's sugar (aka caster sugar) which I drizzled over the top while the cake was warm (I poked some holes in the top and sides of the cake with a bamboo skewer so the glaze would seep in). The cake was beautiful and tasted great, especially with a small scoop of Gifford's Wild Maine Blueberry ice cream on the side. Next time, I am considering adding some minced, dried lavender flowers to the batter or possibly to just the glaze (instead of ginger) for a slightly different flavor. A small slice is very satisfying, and I think that we probably got 20 or more slices from this cake. Thank you for posting this easy, tasty recipe.

5 5

good cake! beat all ingredients together for about 2 minutes and bake at 350 degrees for about 45-55 minutes. used a glaze of 1/2 mixed lemon juice and orange juice and 2 cups powdered sugar. poured over hot cake slowly (while still in pan) and then let cool completely. very good results! thanks for the recipe.