This was delicious. Poured a lemon glaze over it, and everyone enjoyed it. Thanks for the recipe.
This cake is absolutely wonderful! It is by far the best pound cake I've ever made. 10/10 for taste and texture. I doubled the amount of lemon (I'm a lemon fiend), and also used a lemon glaze and I couldn't get enough. I'm trying it today with raspberries in place of the blueberries.
Is it possible to bake in a 10" round nd adjusting the bake time perhaps? I would like to use this recipe in a stacked cake...
I used this yesterday to make a stacked cake :) I wanted a cake that would be sturdy so I figured pound cake would do the trick. I made an 8" round and a 6" round. I just kept it at 350 degrees and watched the oven closely for doneness. The 6" took about 30 minutes and the 8" about 40. I had some batter leftover and I hate waste so I even threw together a dozen cupcakes! The recipe tastes amazing, super sweet and the texture is perfect. I think next time I will add more blueberries, I felt it was too subtle and I was craving more. The lemon was just right, especially since I used a lemon buttercream. A great recipe all around! Thanks for sharing it :)
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