Excellent recipe! I found it to be very moist and more cake-like that pound-cake-like if that makes any sense. As with many cakes, it was better on days 2 and 3 (then it was gone!). I made in a bunt pan and baked for 1 hr 30 minutes. The only reason I am not giving it a 5 is just because pound cakes, bless their hearts, aren't over-the-top-wow-you cakes in my opinion. Great recipe and I will make again.
Lemon Curd Pound Cake
ViegoFidel Posted: 06/12/12
rcturner525 Posted: 03/18/12
This was a very moist cake, and the lemon curd glaze adds a lot of flavor to the top. I would, however, have liked there to be a more pronounced lemony-ness, so if I make it again I might add some lemon juice to the cake batter. I also think the recipe needs more salt to bring out the sweetness... I doubled the salt to 1/4 tsp and would probably double again to 1/2 tsp, which not a lot of salt at all for a cake recipe this size. FYI, I baked the full recipe in two loaf pans, and it came out well, baking in just about 1 hour.
sfnewell Posted: 03/07/12
I have made this cake 4 times since last November and every time I make it, I get rave reviews. It is so moist and delicious. I made one Monday night and and didn't have any plain flour so I substituted cake flour and it was a little lighter but just as good. Sharon, Jackson, MS
vickismid Posted: 10/23/12
One of my favorite cakes, I have made this several times and it comes out perfect. The lemon curd is so good, but makes a lot. I go by the recipe with no changes.
Mitzibates Posted: 06/30/13
This cake turned out delicious. I did add 3 teaspoons of lemon extract instead of one teaspoon and I added a couple of tablespoons of fresh lemon juice. I baked it in a bundt pan for 1 hour and 15 minutes. It came out great! The glaze was amazing!