Add lemon zest and beat for 1 minute. Nevertheless the cake was delicious!!! I followed your instructions ( which surprised me I hate rules) to the letter and BAM! The taste was more or less good, but the structure was too heavy. Hi Celeste, Sorry to hear you had a problem with this! The cake came out of the Bundt pan easily. Should not have sugared the bundt pan. I used two loaf pans, as I was sharing with my son. all purpose flour, spooned into measuring cup and leveled-off with a knife, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom,, this method for creating your own buttermilk, Growing up, my grandmother’s go-to dessert was lemon cake so this cake filled me with delicious memories of her. When I did that, three cups was almost exactly 375 grams. This was my first attempt at a pound cake and I found this while searching for a lemon cake with glaze for my son’s request for his 7th birthday cake. I enjoyed a slice at the meeting with a cup of tea. A pound cake’s versatility is incredible; you can add almost anything and it’s guaranteed to be great. This lemon pound cake recipe is easy to make. Hope you enjoy! I am not a pro baker but decided to give this a try yesterday. Buttermilk gives it such a tang with the lemon and it really just melts in your mouth. She believes one of the best places to communicate as a family and build trust is eating meals around the table. Diane Roark. I made this cake and although the flavor was good, it turned out a little bit dry…did I do something wrong?! Absolutely delicious! Wondering if I did something wrong? I’m an avid baker but this was a total flop. I think I’m doing everything the same? I don’t have a Bundt pan but want to make this recipe in a loaf pan, how would I do that please? Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! Hi Jenn, I don’t have any buttermilk Could I substitute a heavy cream? Can this cake be baked in 2- 8″ round pans? Unfortunately, I don’t think will work very well here– sorry! I used milk and cream of tartar instead of buttermilk and it worked out great. THIS BY FAR IS THE ABSOLUTE BEST! Hi Merriam, I have made this in loaf pans and it works beautifully — you’ll need two 8-1/2 by 4-1/2 inch pans. I made it exactly as Jenn said, with a buttermilk substitute of 1 T. lemon juice & 1 C. milk. I started to look in one of my wife’s many cook books but I was surfing the web looking at classic cars and thought hey why not look for a recipe for my cake. We loved our Once Upon A Chef dinner. Thanks. The syrup and glaze really elevate this cake. I then incorporated the butter/sugar/egg mixture afterwards. It finally came out…well the top half, after many firm taps to the pan. Covered airtight container? '” . Hi Charlene, If you only have salted butter on hand you can use it with and adjustment to the added salt. When I read ten minutes…I thought that was too soon. I generally rotate recipes. I may have overbeat because it was so dry initially, thus causing it to be crumbly now. This eggless lemon pound cake is the ultimate dessert for lemon lovers! Flavor was not too tart. Made this recipe for the first time and it was a hit. I followed the recipe step by step and was thrilled with the outcome. It was perfect, super moist and DELICIOUS. I would like to try this cake I bake a lot of pound cake with cake flour. Will that ruin the recipe? This recipe was perfect! I hope you are doing well and having a great day. It’s a solid recipe. Next time I will wait 20 minutes before removing maybe. I didn’t bother coating the interior of the dish with sugar. I do not have buttermilk, what is the BEST substitute you recommend? I followed the directions exactly and it turned out perfect. Also, how much would you add ? Bake in the preheated oven for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in center of the cake comes out clean. Awesome cake! My blueberry bushes are full of lovely berries, would it be ok to add some to the cake batter? Take a risk and watch it pay off. Very easy recipe with simple ingredients! Hello Jenn, just wanted to say THANK YOU for another wonderful recipe! As time goes by, it tastes better and better. Also, Cake never browned well and I have an excellent oven . And or a hint of lavender blended into the sugar first? I am 53 and have made a lot of cakes and this one is now at the top of my list. Hi Cherry, Sure, I think mini loaves would work here. If not how much blueberries would you suggest adding? This might be the fluffiest, lightest, and lemoniest batter I’ve ever worked with, so I’m super pleased with this recipe! My Big Mama enjoyed the classic flavors of old recipes but she always encouraged my imagination. Sign up for FREE recipes, tips, and more! Butter combined with cream cheese adds wonderful fat to this cake. ” “It’s soooo good!” It was a big hit! From the sounds of it this will be the cake I make for a main graduation open house cake! and, if yes, how much would you recommend? I texted pictures to friends and they are bidding online for slices ; – ), Your recipe looked wonderful. The cook time will be less so you’ll need to keep an eye on it. I make this for friends on their rainy days. The cake was phenomenal!!!!!!!!! Made as directed, perfect. Does it make a difference or work better? You may need to lessen the baking time but I can’t say for sure. I’d generously coat it with butter and then dust it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy. I hope to try more of your recipes soon! My husband is a lemon or key lime lover. Only criticism the outside is dark brown, maybe oil and flour would be better for greasing tin. I prepared it for my sister’s birthday yesterday and allowed it to cool while we went out for a movie . I want to use this for a birthday cake and I have a fondant design in mind. I zested 4 large lemons but needed juice from 2 of them. Lemon flavor is so evident. After adding the lemon syrup and glaze the result was a fabulous crispy exterior with an incredibly moist interior. I tried making it WITHOUT the lemon zest a week later…DONT DO THIS!!!! This Lemon Pound Cake is truly moist and delicious. I also use more lemon juice in the glaze and syrup to have a more robust lemon flavour. Oh my oh my! Thank you so much for sharing. Pam makes one that I think works well. I’ve also put homemade blueberry sauce or raspberry sauce on top instead of glaze for different & delicious taste. A homerun!! At 350 it should cook in 30 to 35 minutes I believe, but not sure at 325. I would love to send a picture of my creation to you. When I’m out of lemons, we still make it and the kids are happy. I love the lemony flavour. I really would like to try out this recipe, but I don’t have a stand mixer. I made this tonight for my family and it was a major hit! Can you freeze the lemon buttermilk pound cake. I’d suggest the same temp and start checking for doneness at about 18 minutes. Is it possible you measured something incorrectly or used a smaller pan than called for? It must be because at the end of the day, lemon rules in my book. Remove the cake from the pan and let cool completely on a wire rack.


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