Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This glazed pound cake is flavored with fresh lemon.
Dietary Fiber: 0g
i did this wonderful my teacher and friends loved it thanks.????????
This cake was wonderful & got rave reviews from my family. I used 2% milk but only because I didn't have buttermilk on hand (or vinegar). Also added a little more lemon juice because we like things very lemony. The texture was perfect, light & fluffy. When making pound cake (or really baking almost anything) there are certain rules I follow and generally have success. First, eggs should be room temperature. I don't know why it works better but it does. Second, I always sift my flour even if it's pre-sifted which most are. I use a sieve instead of a traditional sifter. Measure first then dump into the sieve, add any baking powder, salt, etc. Then stir around with a big spoon til its all in the bowl. I've tried both ways and my cakes are much lighter when I re-sift. Third, I always use tube pans for pound cakes. Just seems to make them less dense.
if u add a packet of lemon cool aid to the dry sugar for the cake mix it will be lemony. Or lemonade mix, which ever
I've made this cake numerous times and the only issue is that it needs more lemon flavor
Although this cake is moist and pretty delicious, it is not lemony enough. More lemon zest would probably make it better, but you can honestly barely taste the lemon.
Perfect cake to share at a gourmet potluck! Many of my followers requested the recipe when I posted my baking activity on the blog beckyredbarn.com. I'll post your site and send them straight here for recipe number #543. Every bit as good as the cruise lines pound cake served by the pool:) Happy Spring!!!
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. However, lately it's just been listing their canned icing (heated and drizzled) on top! I don't like that...I use this glaze, which used to be printed on the box.
Delicious! love the glaze.
I added a box of instant lemon pudding plus an extra tbls of lemon juice...still didn't taste lemon in the cake.
This cakie is entirely too dry for a pound cake. Baked 55 minutes and followed recipe exactly. Was looking for a more traditional Pound Cake - lb. butter, etc. -
Delicious! One of my favorite pound cake recipes!
Very tender cake!! I highly recommend it... For the buttermilk substitution I used lemon juice instead of vinegar in the milk to bring out more lemon flavor.... Next time I may use more lemon zest, to bring out even more lemon pop. I baked for 53 minutes and it was perfect, so do use the minimal time then check. This will be a definite keeper and repeat!
I have been baking this cake for several years now. It is my go to cake recipe for just about every occasion. Everyone loves it, I don't change a thing. It is my 4 year old nephew's favorite, he has requested it for his last two birthdays.
The first time I made this pound cake was for Easter last year and everyone loved it!! So now I'm asked to make it for every family event! It's delicious, light with the great taste of lemon. The buttermilk makes it very moist! There is never a piece left on the plate!
This is a lovely moist lemon cake.I follow the recipe and use the buttermilk.I first thought the buttermilk in a cake was strange. It is soft, light and lemony.
I separate my eggs, whip my egg white until they peak, then fold everything else in - liquids first. My co-worker folds the egg whites in lastAlso, since I always have some on hand, I use plain non fat yogurt instead of buttermilk.This cake is absolutely outstanding!!! I have numerous requests for it!!! I am making it my signature cake!!!
I have made this cake several times for the holidays and sometimes just to have a homeade cake. I use cake flour instead of all purpose flour and it makes the cake light and melt in your mouth
I must of done something wrong. It did not taste like a lemon pound cake at all and by using the butter milk it put me in mind of corn bread. I know I did something wrong, because reading other reviews I must try it again. Maybe it will come out better.
It was very moist and delicious. My husband has requested one for his birthday in November. Plan to bake one to take to my workplace within the next two weeks.
Excellent flavor and texture. I have made this several times with consistent results.
I received this recipe in one of my Land O' Lakes newsletters and decided to try it one weekend (I bake something new every weekend). Me and my family absolutely LOVE this cake! It's easy to make, moist and so delicious, I've baked one every weekend for the passed month. Thanks :-)
This cake was easy to make and baked beautifully to perfection. The cake was moist and simply delicious. I made the icing as directed and I believe that it added an extra kick to the cake. I did alter the recipe and used Aunt Jemima flour - it consists of baking powder and baking soda so I didn't need to follow the instructions as directed, but I've gotten rave reviews! My 13 year old son doesn't want a store bought cake for his birthday, he requested this one! Great recipe!
I made this cake today,i just made a few changes since we wanted a swirl pound cake.I added 3 tbs Nutella in 1 cup of batter.I also ommited the lemon and used vanilla instead and 1 cup of milk instead of 3/4 cup buttermilk.It came out an amazing swirl pound cake.
I've shared this recipe with family and they all loved it. I will keep this in my recipe box forever. Yum!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/543
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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