THANK YOU for this lovely recipe! I used the zest of only 1 lemon in the cake batter, and skipped the glaze because I was quite happy with the level of sweetness in the cake itself. I didn't have a cake tester so used a chopstick and it looked kinda weird with the holes as you could see it through the glaze so would recommend finding something thinner like in the recipe.īest pound cake I've ever had in my entire life ! I love the edition of the lemon juice before the glaze.
LEMON POUND CAKE FREE
If making with gluten free flour I baked it for 70/75 minutes. SUPER easy to make and delicious! I made it with Cup4Cup gluten free flour and it worked perfectly. I usually mix half lemon and half orange juice for the soak It takes longer to bake but it ends up a lot more moist and the cranberry adds a bit of color and tang. I make recipe this every few months, but tbh it really comes to life when you replace the lemon with orange and add in about a cup of frozen cranberries. Everyone should try it just once, you'll be making it again I promise. Once again, I cannot wait to slice into this beautiful pound cake. The absolute BEST lemon pound cake I have ever made! This is the second time I've made it and my whole house is so fragrant from the buttery, lemony ingredients! Very easy directions to follow I have never been a baker, BUT it was so easy.
Would you consider providing the WEIGHTED measurements? i find the weights make everything much more accurate & consistant. My favorite pound cake recipe! So easy! I do leave out the glaze b/c there's no need, and it felt overly sweet with it. I would recommend baking it normally, for anyone looking to try it out.Īdditionally, I make it with Meyer lemons, which I find makes it taste so unique and delicious.ĭelicious, but don’t use convection bake & try it with Meyer lemons! I think that this was just due to the convection setting. I’ve made this recipe twice now and it is delicious! However, the last time I made it I used my oven’s convection bake instead of regular setting and it baked much faster on the edges while leaving an under baked center with a fallen dome. T've made it several times now, and it's always a hit! My glaze looks like water and I’m out of powdered sugar. Lemons vary in the amount of juice they produce, and using half of a no number amount is nonsense. I know basically is supposed to be no-recipe recipes, but in this case it does not make things easier. No excuse!Īnd be very careful with the final lemon drench as it changes the cake entirely and maybe not for the better. It is not acceptable for Bon Appetite to put out these recipes with guesswork at the core. To reinforce, Please provide your recipes with weights and oz's so that we can make what you made. Reduced vol of lemon juice in glaze-too much glaze. also drizzle lemon juice on underside and sides of cake. Have replaced milk with Almond Milk or almond milk yogurt. I think I will try again but will work on making it moister The lemon flavor was good and the swirls of lemon zest on top were cute, but I was vaguely disappointed with it. Really had to have ice cream there to moisten it. I followed the recipe pretty much exactly and pulled the cake from the oven as soon as it was done, but it was much drier than other pound cakes I've had. I modify the glaze as well- the recipe given makes a SUPER thin glaze and we like it thicker! 10/10 for me though. I’m in love with this lemon pound cake! I do always end up having to cook it longer than suggested, but it turns out great every time.
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