Recipe by Suzanne Stull
"Very light pound cake. Tastes just like Sara Lee's!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry milk powder
I had high hopes, based on previous comments, that this would taste like Sara Lee's. Although it's a decent pound cake, it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day, I hoped that it would somehow resemble Sara Lee's the next day.
Well, I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly, I can't imagine it was that. Also, the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes, and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK", some wouldn't eat it. I think you should look elsewhere.
Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings, or something.)
De-lish! Definitely you don't want to overbake it – it will dry out. Top it with a delicious lemon icing: combine 1 tbsp of soft butter or margarine with 2 tbsp of lemon juice, and mix into 2/3 cup of icing sugar. Blend well and spread over the top of the cooled cake.
Very nice recipe and excellent with organic strawberries & whipped cream. Any graininess/oiliness as noted by other reviews is probably due to the butter being closer to melted than room temp, it will separate during mixing and cause problems. To fix, chill the lemon juice before adding to re-firm the butter. The recipe doesn't say when to add the baking powder (!) so I suggest sifting it into the flour before adding the flour. Hint: if you don't have unsalted butter handy, leave out the salt in the rest of the recipe.
This cake was PERFECT. I used it in a Lemon Berry Trifle and everyone just raved over it. The only thing, is that I used the juice of one lemon, not just half.
Tasty, but even after baking 60 minutes the center of this cake was almost too moist. It fell apart easily when cut, but tasted great with strawberries and whipped cream.
Very tasty! I doubled the recipe and left it in the oven for an extra 17 minutes. It turned out very good!!
This is absolutely perfect if cooked correctly. At 45 minutes it was still liquid in the center. Cooked another 15-20 minutes it is perfect. I have made this many times, we like it with a fresh blueberry sauce on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pound Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Delectable and dense pound cake loaded with juicy and sweet peach chunks.
This moist, delicious lemon sheet cake is so quick and easy to make!
See how to make an incredibly easy, entirely essential holiday classic.