Lemon Pound Cake

This lemon pound cake is delicious. As the name suggests, the lemon is really prominent, which I love. The ingredients and directions are simple and straightforward, so the batter comes together easily and quickly. Take care not to go straight to medium speed on the mixer when beating the butter, zest, and sugar or your ingredients may fly out of the bowl. After 5 minutes the mixture was light and fluffy. The end result was spectacular. Don’t pass on this recipe! I used butter and flour to slick the pan, but my Bundt pan was hard to coat, so I ended up using nonstick spray, too.

I love lemon pound cake! I’ve tried my hand at many different recipes, and this one was very simple and straightforward. The texture of the cake was very unique—it was very spongy and not crumbly at all. The flavor was a very delicate lemon and the golden brown parts on the bottom were an added depth of flavor. I love to serve Bundt cakes—people are always impressed, and they involve minimal hands-on time.

This lemon pound cake was sensational. It was the perfect cake to enjoy with a cup of coffee or to eat for breakfast (if you do that sort of thing.) It came together really quickly and required little advance planning. I found the cake to be very buttery when I removed the pan. Perhaps I used too much butter on the pan? Perhaps it shouldn’t really cool in the pan for an hour—most of my cakes get removed after 10 minutes so that they do not steam in the pan while cooking. I actually had to blot the cake with paper towels.

Lemon lovers gather for this delightfully easy and yummy lemon pound cake! The made-from-scratch pound cake is good as is and is good even without the glaze. Perfect with a cup of tea. It can also be a nice birthday cake—substitute a lemony buttercream for the glaze and voila! I had to let it cool for at least an hour before removing it from the pan.

The flavor is great. The cake is rich and beautifully lemony. Would I make this again? Yes. It’s perfect for the holidays. I think you could use a little less sugar and it would still be okay. I had a really, really difficult time getting this out of the pan. I think itʻs the combination of so much sugar and lemon juice. Given how rich this cake is, Iʻd say it definitely serves more than 12. Also, I think it needs more glaze. I’d make twice the amount of glaze called for and thin it a bit more with some water or more lemon juice.

This recipe delivers on a moist and lemony (but not overly lemony) pound cake which my family loved. I will not hesitate to make this again. I just happened to get a very nice message from my husband who grabbed a slice with his coffee on his way to work to let me know how much he enjoyed it. I stored the cake, unrefrigerated under a glass dome on a cool kitchen counter, and 3 days later it still remained just as moist and delicious as the day I baked it. I was afraid this cake would be too sweet for my taste, especially with the glaze, so when making the cake batter I measured 2 1/4 cups sugar total (leaving out 1/4 cup sugar) in the batter. The sweetness ended up being just right for my taste, but as an afterthought, the 2 1/2 cups sugar called for in the batter would have still been fine. When making this again, I wouldn’t reduce the sugar any more than I did as it may affect texture and flavor. I found the directions to be spot on. Two quick notes regarding a couple other ingredients: butter and yogurt. I started with cold butter and didn’t want to wait for it to reach room temp, so I added it to my stand mixer and whipped it up for about 5 minutes to soften before adding the sugar and mixing again I also couldn’t find a full-fat Greek yogurt at the market that didn’t have additive gums or thickeners, so I ended up purchasing Plain Grass Fed Whole Milk Yogurt, which was a great substitute. I buttered and floured my NordicWare Nonstick Bundt pan, dusted off the excess flour before putting it in the refrigerator, and I really believe this step is what helped my cake to release effortlessly when it was time to release the cake. The baking time was also right on. I really enjoyed preparing this recipe!