Lemon Pound Cake III Recipe

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Most Helpful Positive Review

Jan 10, 2007

This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro

—Brown Sugar

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Most Helpful Critical Review

May 16, 2003

this cake is easy to make and has a good flavor however, if you find it a bit dry add powdered sugar and butter together over low heat until you get a buttery glaze add a little lemon extract if you wish,and pour over warm cake. example; 1cup p.sugar to 1/3 cup butter but make it simple make as little or as much glaze to your cake as you wish .

—TAMMY S.

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39 Ratings

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Jul 07, 2009

This is a lovely recipe! I did not have any butter flavoured shortening, so I just used butter and it turned out fine. I added a tad more lemon extract also then what was called for. I halved the recipe and put it in a bundt pan instead of a tube pan. The glaze I used consisted of melted butter, confectioner's sugar, milk and lemon extract. Will definately make again!

—DAYTEKMULTISYNC

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Sep 07, 2008

I've made this twice; once I didn't have enough sour cream on hand, so I used some cream cheese as well, and the second time I didn't have *any* sour cream, so I reduced the sugar to 1 cup and used condensed milk in place of the cream. Delicious both times. I serve with fresh berries and whipped cream for dessert, or plain with coffee.

—sumimiso

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Feb 22, 2007

I really loved this cake. I put the batter in a smaller pan and it over flew, as soon as it started baking. I just greased a larger pan quickly and poured the batter in. With all this tragedy the cake was awesome! "Foolproof"

—BLR

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Jul 12, 2006

I did use a lemon glaze; however, I did not find this to be at all dry. Moist cake with a wonderful flavor!

—kimberly r.

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Mar 19, 2010

this recipe was delicious! I loved it and so did my family. My father described as thick, like bread. i really enjoyed this recipe! P.S. i am lactose intolerant so I used rice milk. It tasted great just the same.

—Emerald

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Sep 06, 2006

What a perfect recipe! I love lemon, I made these for my brothers house-warming party as little flower cakelettes, topped with a simple lemon confectioners glaze. They were a total hit, much more popular than the excellent chocolate cakes I made. This is a recipe I'll make again and again, very classic and elegant. And just as the recipe says perfect with a nice cup of tea.

—mlpardee999

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Nutrition

Calories
339 kcal
17%

Carbohydrates
44.2 g
14%

Cholesterol
44 mg
15%

Fat
16.4 g
25%

Fiber
0.6 g
3%

Protein
4.3 g
9%

Sodium
236 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Pound Cake III

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 339
Calories from Fat: 147

% Daily Value *
Total Fat 16.4g 25 %
Saturated Fat 4.8g 24 %
Cholesterol 44mg 15 %
Sodium 236mg 9 %
Potassium 73mg 2 %
Total Carbohydrates 44.2g 14 %
Dietary Fiber 0.6g 3 %
Protein 4.3g 9 %
** Sugars 25.9g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 9 %
Iron 13 %
** Thiamin 20 %
Niacin 18 %
Vitamin B6 2 %
Magnesium 3 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.