Lemon Pound Cake with Chambord Glaze

  • SusanD88 Posted: 06/22/09
    Worthy of a Special Occasion

    This recipe is fantastic! So easy to make, and as other reviewers stated, it takes less baking than the 1hr listed. I kept a watchful eye on the browning level and took it out at 43 minutes. I didn’t have all the ingredients listed and just substituted with what I had on hand, and made a glaze of strawberries since this was what was available. The flavor, texture, and everything about this cake turned out wonderfully. My family all agreed this was the best tasting cake they had ever had! Definitely worth serving guests or for special occasions.

  • creamcheese Posted: 01/10/10
    Worthy of a Special Occasion

    I don't own a mixer and Chambord is too expensive for me, but this cake still came out brilliantly. It was dense, moist, and had the perfect balance of tartness from the lemon and sweetness. I brought it to a birthday party and people were wild about it!

  • valpal1001 Posted: 05/14/09
    Worthy of a Special Occasion

    Excellent recipe, the cake is very moist and rich. I only baked 50 minutes though. I didn't have Chambord so I used Cointreau (orange liqueur), and it was delicious! Any fruit liqueur could probably be substituted.

  • 1Mahal Posted: 04/03/10
    Worthy of a Special Occasion

    I was trying to find a perfect compliment for my Coconut Cake this Easter. THIS DONE IT. I am NOT a Big Lemon Fan but this cake is OUTSTANDING. Pure Perfection. Perfect Balance of Sweet and Sour. While making the cake TEMPTATION HIT. While baking the smell was awesome. When it come out...Gave into temptation. After 30 minutes 1/4 cake was gone. I have to make another one today for Easter with Family tomorrow. THIS one is just for me. :)

  • lammele Posted: 08/03/10
    Worthy of a Special Occasion

    The cake turned out ok. The flavor was very good but I would have liked it more moist. I only baked it for 50 minutes after reading the comments. The key to making the cake look like the picture is to wait until the cake completely cools before drizzling the icing. I didn't wait long enough and the icing soaked into the cake so it didn't appear there was any icing on it so I dusted it with powder sugar the next day. My husband and I couldn't really tell there was anything special in the icing. It is worth trying again.

  • Cansas Posted: 05/01/11
    Worthy of a Special Occasion

    I have made this several times and it always comes out moist and flavorful. I'll even give it a pass for sticking the pan last time because it was still so yummy.

  • No Longer Registered Posted: 03/05/12
    Worthy of a Special Occasion

    This is now my all-time favorite cake! It's one of those things that just taste better with each bite. The lemon flavor is tangy and bright, the liqueur is not over-powering. I followed the directions exactly (but accidently added an extra 1/4 c. butter!) and it was delicious! Dense, moist and perfectly balanced. Watch the baking time, mine took about 45 min. My glaze was a little too runny, will add more powdered sugar next time. Can't wait to make this again!

  • AZFooDi Posted: 04/23/14
    Worthy of a Special Occasion

    Still my favorite!


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