This is a fabulous cake to make, and the lemon flavor is not heavy but in order to taste it, use the lemon extract, zest and juice. For the glaze instead of mixing the juice and powdered sugar together I make a simple syrup of 1/2 c lemon juice & 1/4 c of sugar. Heat until sugar is melted and liquid is syrupy. Poke holes with bamboo skewer all over cake and pour cooled syrup over cake into holes. Cake can be warm for better absorption. I do this on the top and the bottom of the cake and use a pastry brush for the sides. It imparts more flavor & for those that think it dry, it moistens it a bit. So for you lemon-heads out there, it gives it more of a lemony flavor that is not bitter. I also have done it using oranges in place of the lemon parts called for in the recipe including the syrup. I also sift the ingredients together to help not make it a dense cake. Oh and it makes great croutons for dessert when you are down to those last few pieces! Yum
"It's citrusy flavor"??? Come on, Cooking Light. I expect better from you.
I thought this cake was very dry. I expected it to be heavy, but it was way too dry. I will not make it again.
Made this last night. I did not frost it because it was so moist and flavorful without it. Absolutely delicious. One of the best pound cakes 'I' have tried. I made a slight change: I put all the lemon juce in the cake and used regular sour cream, because that was all I had.
We made this for my parents' joint birthday party & it was very good. Not too sweet or too lemony. We didn't have any trouble with dryness, either. Made no alterations to the recipe.
Super moist and super yummy!! I added extra lemon zest and juice because I like my lemon desserts to be super lemony :) Just made it two days ago and my husband is already asking when I'm making another one.
This is a delicious cake; albeit a tad bit dryer than reg. pound cake. Add some berries and low fat whip topping to your plated slice and dry doesn't come to mind at all.
Completely Grand!! We love this cake, the freshness of lemon is so good. Thanks
This morning I was once again reunited with a perfect cake recipe of all times, Eleven years ago, I mistakenly left the 2000 Cooking Light magazine on the shelf at the market, I have searched and searched,but never forgot. Thank God for modern technology and a long lost friend. Sour Cream Lemon Pound Cake.
I had never made a pound cake before and I consider myself a pretty good baker. I was skeptical about the pretty specific instructions, but in the end it all worked out. The cake was very tasty!
There are probably 100 or more pound cake recipes & this one is OK, but the finest call for at least 5 or 6 eggs present a more dense & better tasting cake.
LOVE this recipe! I found it on the Mastercook Cooking Light computer CD years ago and its been a favorite in our house since. I was so happy to find it on the site as my disc will no longer work : ( About to make it with our 7 year old son! Its so moist and the lemon flavor is wonderful, much better than the lemon flavor in a store bought cake that doesn't even resemble a real lemon in flavor. YUMMY!!! Thanks Cooking Light!
The cake was nice, hearty while still being light from the citrus. To me, the glaze was way too sweet. I'd be happier with cream or yogurt and berries as a topping.
Freaking Fantastic! Made exactly as written, though we were so excited to eat it that I forgot to glaze it first. The lemon taste was so pure and lovely, it was like summer on a plate. I think mine had a little bit tougher crust because one of my little devils turned off the oven halfway through baking, so I was unsure about the cooking time. The hubs decided to forgo seconds on dinner (never happens) in favor of seconds on dessert (also never happens) I would make this any time of year for any occasion. A new favorite!
My new favorite pound cake ever! I have made many times and it always goes over well. Wonderful in the summer with berries, and low fat dessert topping or ice cream. Good for family or special occasions.