Recipe by Kimberley
"My Grandmother used to make this and it quickly became a household favorite."
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This recipe was incredibly simple. I added a lemon syrup made of 1/4 c lemon juice and 1/4 c of sugar. Placed on low heat until sugar dissolves and pour over cake. I also added a lemon glaze made of 1 c confectioner's sugar (sifted) 1 3/4 Tbs of lemon juice whipped together until smooth, and poured over a completely cooled cake. It was outstanding. Thank you for the recipe.
This recipe has compelled me to write a review! Do not make this cake. I did not care for this recipe. And if I could have given it a negative star I would have. It took over an hour and a half to cook, not 30 minutes. The crumb was uneven in many places as well as flavors. And of course the crust was hard as a rock, but amazingly despite the 1hr 45 min cooking time , the inside was moist. I was forced to make a glaze because the cake isn't sweet enough. The Glazed Lemon Bundt Cake is much better. All that said... I wish people on this site would rate recipes only if they've actually used it as is. Frankly I am tired of people listing the dozen or so changes that they make to a recipe then giving it 4 or 5 stars!
This recipe makes an excellent pound cake in my estimation...there's just not enough lemon flavour to justify its name. That's the only reason for four stars instead of 5.
I added lemon zest to the batter; then drizzled a lemon juice/sugar solution over the fresh-out-of-the-oven cake and the lemon flavour was still very subtle. However, that being said, this is still an excellent pound cake and I won't hesitate to use this recipe again.
By the way, I didn't cut in the butter as per instructions. I creamed the butter with sugar & egg, added the extracts, then added the dry ingredients alternately with the milk. Took about 50 minutes until done.
This recipe works best for muffins! I used the same ingredients, but first mixed the flour, b.powder & salt. Then, separately, I creamed the sugar and butter and added the rest of the ingredients to this. I then folded in the dry ingredients to the wet. They made 12 muffins and cooked in 27 minutes. I also added a lemon glaze on top, and they were delicious!!!
This cake is really spongy and moist. I used cake flour instead and it turned out just sooo delicious. I baked it for 55 minutes but it didn't matter. My boyfriend is a picky cake eater, but he ate half loaf after he gave it a try!
I think that you might have been using a convection oven because I had to bake this cake for at least 1 hour. I added a little more lemon than the recipe calls for and it turned out fantastic!! Thanks Kimberly.
Great texture and VERY easy to make. I also used 1 1/2 recipe to fill a 9x5 loaf pan and it baked about 70 minutes. I found it had a little too much salt and would have liked more lemon flavor. Added lemon zest and next time will add more and maybe some lemon juice. Could change the extract to almond, toss in some mini choc chips and have a totally different yummy cake!
I added lemon zest and juice from one lemon as other reviewers did, which punched up the flavor considerably. However this loaf took MUCH longer than 1/2 hr to cook, more like an hour. It rose nicely in the oven, but when I took it out it fell considerably and became a condensed lemon puck! I think it might have something to do with the cutting in of the butter and not creaming the sugar and butter together?? What other cake/loaf recipie cuts in butter? Too many changes are needed to make this recipie worthwhile - I would suggest trying another.
* Percent Daily Values are based on a 2,000 calorie diet.
One Egg Lemon Pound Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 94
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