My cute cousin, Shayla, known as me the other day asking about a lemon pound cake recipe. I’d appreciate this pound cake with any fruit, but I think blueberries would be divine. Attempted this recipe twice to the T and am not sure what happened but every single 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 Quite 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 rather light with a quite tender crumb so cake flour is not needed. I would also advocate sticking with common and not the light or fat free sour cream.
It’s important to add these ingredients steadily due to the fact the butter base of the cake does not absorb a lot of liquid simply. It is better to bake it at a lower temperature at 1st and possibly have to bake it a small longer than obtaining a more than baked cake in the end. Third, through his gluten days, he loved an iced lemon loaf produced not by Starbucks, but by a regional cafe, and has been bemoaning his lack of lemon loaf ever considering that. Every bit as good as the cruise lines pound cake served by the pool:) Satisfied Spring!!! Hi Melana, It is a bit lighter than a …READ MORE