Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

Reviews

• "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!"

  By Citruholic on May 06, 2009 | 863424

• "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."

  By Dexter&Liz on June 28, 2010 | 1123725

• "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)"

  By ~Ri on May 27, 2008 | 639879

• "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."

  By YungB on December 28, 2012 | 1355789

• "This pound cake is absolutely fantastic!"

  By tanesa320 on June 21, 2010 | 1120587

• "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..."

  By Chef #1013457 on May 01, 2010 | 1093000

• "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:)"

  By DebS #2 on September 05, 2009 | 939347

• "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."

  By AZDang on February 12, 2009 | 808491

• "The best lemon pound cake so far"

  By cuppycakes on January 02, 2009 | 778939

• "So very good. Lots of compliments. Used a lemon glaze on top. Thanks!"

  By JAG0913 on December 22, 2008 | 770703

• "Very good. Took it to a church potluck. Others who tasted it liked it well. I think I will add a little lemon yogurt to the batter next time."

  By Mary (Chef #440818) on October 17, 2007 | 499445

• "If I was Rachael Ray I'd give this 5 big "YUM-O's" along with the 5 star rating! Easy, delicious and a huge winner with the family!"

  By Adrienne in Reisterstown on June 11, 2007 | 430067

• "it is so great!!!"

  By aelove911 on May 12, 2007 | 413774

• "So I have made this several times. I've made exactly like the recipe for my hubby who loves lemon pound cake, and I have done it with vanilla pudding and no lemon extract or juice for my dad who doesn't care for lemon...i just add extra vanilla extract. My dad says this is the best pound cake he's ever had. And that is a real compliment due to I have several older family member that make killer pound cakes. But this one is the BEST!!! The sour cream keeps it moist and the pudding does something to it to make it out of this world! Thank you for this recipe. Will be the only one I use from now on."

  By Shakeva01 on May 25, 2013 | 1386977

• "I don't know what went wrong with my cake... I have made it twice with the same results. Didn't change any part of the recipe. except to bake it 1 hr 20 minutes..
  
  I used a bundt pan.. and the cake split in half. didn't look very nice on the plate, but tasted good. Is it suppose to have two textures to it, when it is baked. I used large eggs, I was wondering, if that was my problem. I did notice a couple of reviews, used a tube pan, maybe I will try it once more. I also sprayed the pan with pam for cakes. Maybe that is the problem.
  Don't take this as a criticism please. the taste is great. just did something wrong, and would like to know how to fix it. Thanks to anyone out there who can help me...."

  By andritsanos on January 22, 2013 | 1361491

• "Okay, so I don't make lemon pound cakes often because I hadn't found a recipe where the cake didn't come out tasting like a lemon-flavored pound cake. I made this once before following the ingredients list exactly as stated and it came out tasting like a lemon-flavored pound cake. With a few minor adjustments it came out tasting a little more like what I'd like to think of as a lemon pound cake--sweet, tart and lemony. First, I cut back the vanilla by 1/2 teaspoon and increased the lemon extract by 1 teaspoon. I also added 1/4 teaspoon of salt to counteract the sugar and bring out more of the lemon flavor. I also added an entire 8 oz container of sour cream. I can't imagine using 3 cups of flour and sugar and no sour cream, but I'm thinking a greek lemon yogurt would've been better. I then poked holes in the bottom of the cake and poured some lemon syrup over the cake while it was still warm
  
  Lastly, use a 10" tube pan or high-sided bundt pan (if you can find one), it's too much batter for a regular bundt pan.
  
  Overall, with the 8 ounces of sour cream and lemon syrup, it's a pretty good pound cake."

  By ChiTownDivaus on September 03, 2012 | 1330204

• "This is one of the best looking pound cakes I have made. It rose all the way to the top of the pan and since it has cooled some it hasn't fallen. I made it exactly as the recipe said, only I didn't have lemons so I used limes and I mixed the pudding , flour and soda together.
  I have not tasted it yet but I can tell its going to be excellent. Its for my husbands birthday."

  By Mrs. J on June 22, 2012 | 1312612

• "Perfect dessert cake with tender, dense texture and perfect crisp crust on the bottom. I poured in half the batter then made a groove and added lemon curd along the trough. Poured rest of batter on top. Gave it just a bit more lemony taste, along with a lemon glaze. Wish I had a lemon for the zest as that always adds such a fantastic zing to cake."

  By grindersgrounds on April 25, 2012 | 1303133

• "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 ."

  By ScarlettSF on November 06, 2011 | 1264120

• "I made this for my son's 21st birthday. He wanted a lemon poundcake and I decided to try it. He loved it! Thanks for posting! I posted pics with and without candles. I think 21 is the limit for safe birthday candle lighting!"

  By lhbishop on July 27, 2011 | 1238715