Lemon pound cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 412) by Lisa Yockelson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 11, 2019

    This is a really great cake - good strong lemon flavor with an excellent kick from the lemon juice-sugar wash brushed on the cake's exterior. Texture's also very good and is simultaneously rich but light (for a pound cake). The cake's impressive-looking, too - large and high-rising. I've also tried making this as two thick 9-inch round cake layers vs. the 10-inch tube pan called for the recipe, but the texture wasn't as good - it seemed denser/chewier. I removed the layers from the oven a bit later than intended, however, and I'm sure that didn't help! I frosted the layers with a lemon cream cheese frosting which worked very well with the cake texture and flavor.

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