Sounds wonderful, im trying this one tonight!
Hi! I would love to try out this recipe, sounds great! But, as I live in Europe, we have different measurements. I can figure out pretty much everything accept... the sticks of butter! No idea how much one stick is. could you please let me know? Thanx a lot!
one stick of butter is a quarter pound. 4 ounces.
I tried this recipe and I LOVE it!!!!! Thank you for posting it!!!!
Is this cake sturdy enough to be carved if baked in round or square pans?
It has a tender crumb. It may be OK to carve if frozen first.
Where is the rest of the recipe
It's right there, under "Instructions".
Sounds like a great cake. Have made cream cheese pound cake before....but can't wait to try this. I love lemon.
I am making this cake right now, and I have two questions. I assume by 'prepare the bundt pan', you mean to grease and flour it, or maybe just grease it? Also, I followed the instructions exactly, but then after the cake was in the oven, I noticed the ingredients listed lemon extract, but the instructions don't mention it. I'm sure the cake will be very good, as the batter sure tasted good, but I would've liked to had the extract in the batter as well. Maybe the instructions should be edited so others won't make the same mistake?
I just made this pound cake, my first pound cake ever. I've been hesitant to make pound cake fearing it would come out dense and dry, but not this cake! I cut the recipe in half and baked it in a 9x5x3 loaf pan 50-60 min. I used meyer lemon for juice and zest with some navel orange zest as well, didn't use any extract (maybe a touch of vanilla next time, but not necessary). So far I've only tried a hot slice, like maybe 30 seconds out of the oven hot, I just couldn't wait. It is fluffy and moist and oh so good. I will glaze it with lemon/orange juice and confectioners sugar. I'm sure once it cools down and the flavors mingle it will be amazing.
The Not sure... at the end of the recipe is puzzling.
How much sugar do I need? it says 10 X Sugar ... Thanks :)