Pound cake is a perennial favorite and this recipe creates 4 moist, buttery and light cakes in 8” by 4” pans. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, or until a cake tester comes out clean. It did not taste like a lemon pound cake at all and by utilizing the butter milk it place me in thoughts of corn bread. Last new year’s eve, they were serving a double chocolate bundt cake that had chocolate chips melted inside…Talk about decadent!
I agree with you, spreading the glaze more than the hot cake seriously does make a distinction. I made this cake right now the taste was great and so was the texture the only difficulty I had was receiving it or if the pan. The cake was moist, lemony, just the correct sweetness, and held up for the three days it lasted. Whenever I do make my 1st bundt cake, I am definitely going to use this as a reference.
I Love lemon pound cake…yours appears so beautiful, I know I could consume the whole cake! We have been eating the chocolate upon chocolate cake and listening to Prince – it was just toooo a lot pleasure 
Fab lens! Get rid of the pound cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool fully. If you rush it, the batter may possibly separate, which will bring about your cake to be heavy. I also really like marble pound cake, but it often seems to be too dry compared to lemon and standard!
I slather this paste on the inside of the pans, pour in the cake batter, bake, cool and voila! I made your pound cake final night for my loved ones, it was delicious… I did not have very enough lemon zest but I believe it turned out ideal. I purchased a bundt cake tin years ago and have stilll never used it. This lens may be just the inspiration I want, these cakes appear beautiful. This is the very best lemon pound cake that I have ever created I am In no way looking for another recipe, this is ‘the one’.
Mary, this sounds like an remarkable recipe-I’m a accurate lemon lover, and I consider this pound cake could just be the one I’ve generally been looking for! I created this pound cake, and once more, followed your directions… stunning and delicious! Thank you, Willa It really is fine to add lemon extract (although the cake is already really lemony) and a drop of yellow colour. Of vanilla and use a cream cheese glaze (maybe with lemon zest) alternatively of the powdered sugar glaze. Lemon juice or white vinegar to 1 cup common milk and let it stand for five to 10 minutes. I’m 69 and have been baking for most of my life, and am known for my pound cakes.
