The classic pound cake demands a pound of each ingredient – butter to sugar to flour to eggs. I agree with you, spreading the glaze more than the hot cake seriously does make a difference. I made this cake nowadays the taste was wonderful and so was the texture the only challenge I had was getting it or if the pan. The cake was moist, lemony, just the appropriate sweetness, and held up for the 3 days it lasted. Anytime I do make my 1st bundt cake, I am definitely going to use this as a reference.
I’d enjoy this pound cake with any fruit, but I feel blueberries would be divine. Tried this recipe twice to the T and am not positive what occurred but every time, the cake was very liquidy and overflowed to be a total disaster and left me with a liquidy half cake (if I even referred to as it that). I’m Incredibly lactose intolerant, I would like to know if there is a substitute for the cream cheese. Hi Joyce, I would stick with all goal flour — the cake is quite light with a incredibly tender crumb so cake flour is not important. I would also advocate sticking with regular and not the light or fat absolutely free sour cream.
This lemon cake was remarkable (and it was the initial bundt cake that I’ve ever produced that came out of the pan in 1 piece). This pound cake comes out with the nice buttery crust, thanks to the greater sugar content material. A local bakery here in Philadelphia makes pound cake cupcakes and I was thinking about making use of this recipe for that objective.
Just don’t forget, as the recipe specifies, it’s crucial to add the ingredients gradually mainly because the butter base of the cake does not absorb a lot of liquid quickly. My mother use to make a 7 Up pound cake that I nevertheless make anytime I require to feed a crowd. I’ve been making this recipe with the Duncan Hines Lemon Cake mix for years…the recipe for the pound cake is on the side of the box.
The chocolate walnut bundt cake is scrumptious – I specifically appreciate the secret ingredient! Add much more confectioners’ sugar or lemon juice as required to make a thick but pourable glaze (it need to be the consistency of thick honey). I even added some lemon zest to the glaze, which is by far the sweetest component of the pound cake—especially given that I decreased the sugar from 1 1/2 cups to 1 cup.
