This recipe's name is an accurate description of what it yields - it is a delicate, lemon pound cake. I followed the recipe exactly as written. The only thing I'd like to try differently next time is to use cake flour instead of all purpose flour to see if that will yield a finer crumb. I baked mine in a thin metal bundt pan for 1 hour, 10 minutes, and it might could've cooked about 5 minutes less...so keep an eye on it at the end of your cooking time. My cake tester had moist crumb on it-not gooey batter. I will definitely make this again, 5 star rating.
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This recipe's name is an accurate description of what it yields - it is a delicate, lemon...