Lemon Pound Cake I16 Reviews
“Very light pound cake. Tastes just like Sara Lee's!” - by Suzanne Stull
Original recipe yields 1 - 9 x 5 inch loaf pan
- Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Amount Per Serving (12 total)
- 256 cal
- 16.7 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I had high hopes, based on previous comments, that this would taste like Sara Lee's. Although it's a decent pound cake, it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Sinc..." See moree pound cakes are usually better the next day, I hoped that it would somehow resemble Sara Lee's the next day."
"Well, I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly, I can't imagine it w..." See moreas that. Also, the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes, and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK", some wouldn't eat it. I think you should look elsewhere. Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings, or something.)"
"De-lish! Definitely you don't want to overbake it – it will dry out. Top it with a delicious lemon icing: combine 1 tbsp of soft butter or margarine with 2 tbsp of lemon juice, and mix into 2/3 cup of..." See more icing sugar. Blend well and spread over the top of the cooled cake."
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