YUM! Unprepared bakers of the world unite! (i.e.:) Out of sr cream, I used a sm. box sug-free lemon instant pudding. Had no lemon extract, so I used 1 and 1/2 tsp vanilla. Then, worried it wouldn't taste lemon-y enough, I used approx. 1 and 1/2 Tbsp lemon zest vs. 1. Used a hand mixer, throughout, creaming the ROOM TEMP. butter & eggs TO DEATH (approx 5 mins on low speed then 10 on med-hi) before mixing in the dry, SIFTED ingreds. gradually, only 'til incorporated. (Again, do sift! I trashed some seriously salty brownies last week- waahh...) This worked very well. Turned out very moist, yet held together great, with a smooth texture like 'real' pound cake. Although not as dense as most pound cakes, it was delicious! (One can brag, anonymously, right?) & plenty sweet, w/out icing. I just drizzled with some rather old strawberries in their 'juice' and topped w/ Cool Whip. I'd definitely make this again. Given the same predicaments next time (par), I would possibly add another 1/2 Tbsp of zest or another Tbsp lemon juice, but it still had plenty of lemon flavor. I baked the cake in a copper bundt pan, sprayed all-over with non-stick cooking spray and lightly floured, at 325 degrees vs. 350, to compensate for my overly-zealous oven. Once browned enough on the outside, I covered lightly w/ foil, sprayed to avoid sticking, to make sure the inside got done. I let it cool to room temp. on a makeshift cooling rack of wire shelving, before inverting, & voila! You CAN do this:-)
Was this review helpful?
5 users found this review helpful
YUM! Unprepared bakers of the world unite! (i.e.:) Out of sr cream, I used a sm. box sug-free...