This really is a nice cake, perfect for spring! It's refreshingly lemony and incredibly moist, with a classic pound cake density and crumb. For those who found their cake dry or were disappointed with the crumb, it's SO important to cream your butter and sugar thoroughly, a good few minutes if using a stand mixer. Add the ROOM TEMPERATURE eggs one at a time, to keep the batter emulsified. When adding the flour and sour cream, begin and end with the flour and mix only long enough to blend those ingredients in. Finally, resist the temptation to overbake! When I did the toothpick test, a few crumbs did remain, but I knew if I baked it any longer I'd have a dry, overbaked cake. Didn't make the glaze in the recipe - just mixed up powdered sugar with fresh lemon juice and some grated zest. While I plan to serve this with fresh berries and whipped cream, it's also great on it's own.
Was this review helpful?
111 users found this review helpful
This really is a nice cake, perfect for spring! It's refreshingly lemony and incredibly...