This has a nice flavor, but all I had was a 9 x 5 and it came out way too flat. Luckily I was just going to cut it up for a trifle. Next time I would double the amount and cook it in a bundt pan.
Lemon Pound Cake with Mixed Berries
crazy4sushi Posted: 05/03/09
kate2004rock Posted: 02/24/11
The case was moist and had a great texture. Not to dry or crumbly. It did come out a little flat in an 8.5 x 5 pan...I wish it would have risen a little more. Maybe 1/4 tsp of baking soda is not enough? I also didnt have any lemon extract so I substituted with the all the zest/rind and juice from one lemon and it taste perfect. I brought it to work for dessert with the ladies one day, and they raved. I have it three stars because it is a good, solid recipe--however I think the food chemistry proportions may be a little off because it didnt rise like most quick breads.
RGlenn Posted: 05/17/11
I made this cake and it was great. Very moist and flavorful. It didn't taste very fattening like it was full of calories and it was very easy to make. I didn't use any berries, I just ate it without and it tasted heavenly.
PamelaVH Posted: 08/10/13
I made some significant edits to give this the flavor of a full fat recipe I saw and it came out very good. First, use a scant 1 teaspoon of baking soda and the cake will rise beautifully. I swapped light sour cream for yogurt, and used 2 whole eggs. Instead of lemon, I used about 3/4 of a teaspoon of cardamom, 3/4 teaspoon vanilla and 3/4 teaspoon almond extract. I did use an 8 x 4 inch pan. It was done in about 40 minutes. Texture is light and fluffy. It does not have the dense, buttery texture of a regular pound cake, but it has nice texture and great flavor. This is an excellent base recipe. I made it to go with blueberries. It would go nicely with all kinds of fruits. Try this one and don't be afraid to be creative with it.