It actually makes icing cakes easier. This cake is a winner, I had to make two bundt cakes for a Cancer Dinner, when I was cleaning up I noticed a piece of my spatula had broken off, now what, which cake was it in? Not sure why the cake didn’t fully bake even with some extra time tacked onto the end. Well, scientists have discovered that puzzles, if done on a regular basis result in the best benefits for you. I was reading your recipe last night and I couldn’t sleep. I had a hard time removing the cake from the pan and the top stucked to the pan which ended up separating with the bottom half. Hope everyone enjoys! Great recipes, beautifully photographed, and such helpful tips. It is not overly sweet. Jenn – another winner. Amazing! This is the most delicious, moist cake I have ever made. I think it may be time for a new bundt pan. Also, I know that high altitude baking has its challenges but I’m not experienced with it, so I can’t say if it had an impact in this situation – I’m sorry! You may have over-baked it. I glazed it on the cooling rack and all was good. I wish to make this as a high stack of layer cakes. I added lavender – some leaves in the flour, some leaves and stems in the syrup as it boiled, and some purple flowers on top of the icing. I love lemons, and added extra zest and lemon concentrate (2 tablespoons of each). My family LOVES this cake. I’m thinking I need around 10 of those pans? I made this for a birthday, and it was a hit!! Hi Christine, I think you could add blueberries to this but keep in mind that (depending on how tart your blueberries are) the cake may taste quite tart. See how to make a healthy layer cake filled with simple whipped cream and topped with fresh berries for a show-stopping dessert. As a suggestion, serve the sauce on the side. It’s not too sweet, moist and light with a hint of lemon in the cake and a more tart lemon flavor in the glaze. I made 2 loaf size cakes rather than a bundt so we could keep one and give the other away. The flavor exquisite & texture light. What can I use to substitute for eggs? Thanks for the recipe!! I didn’t have any buttermilk and only 2% milk, so I reduced the milk to 3/4C and added a 1/4 C of Greek yogurt. Although I did a few steps out of order and I was out of confection sugar, it was still great tasting. It doesn’t sound like you over-creamed the butter and sugar. After making your recipe and watching his face as he took the first bite, I can finally say “NAILED IT”. I don’t have a mixer with paddles but I managed with a wooden spoon and patience to make a light, beautiful cake just like the photo. I will make this again, but begin checking for doneness earlier. Baked a small amount of the batter separately so we could taste to make sure it was what I wanted and “oh my!” The cake was light and the lemon identity was perfect. I plan on making this cake again in two weeks, which will make it my sixth time. We’ve been on the hunt for a good lemon pound cake forever, and this one was beyond perfect. The medium chain fatty acids found in this natural flour support our metabolism, aiding with weight loss. I have never ever ever EVER made a cake from scratch. I think that actually helped the cake NOT to stick to the pan. I have made this recipe 3 times and baked in loaf pans. Please lmk how it turns out if you try it :). Will definitely make this for myself within 2 days. But all’s well that ends well, and it was delicious still! This is the best lemon pound cake. Very, very lemony and my husband loved the tart glaze. Could that have affected it? This article/video explains it nicely. Here are some guidelines that may be helpful. I have not made this YET but as I am a huge lemon lover (even over chocolate) I just showed my mom this recipe and said I want it for my birthday…that’s all the way in March though so maybe I’ll need to make a “tester”. Flavor wasn’t too strong. Since this cake also has buttermilk (which also reacts with baking soda), I think you’d be okay leaving out the lemon juice and zest. This is DIVINE! The lemon zest definitely spices things up a little! I can cook well when I put my mind to it, but I was worried because it was my first attempt and we live at 6k ft. I am not sure what lemon zest is. I made this cake for a friend who wanted a lemon birthday cake. Glad you liked it! I followed the great tips, especially for preparation of the pan and removing the cake, and the cake was easy to remove. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy! Thanks Jenn! The cake had a wonderful lemon flavor without being in your face lemon. I wouldn’t change a thing! He was always polite, but never “wowed”. Thank you, Aileen. This recipe is a keeper. Hope you enjoy! This was my first time making a pound cake from scratch and I’m glad that I came across this recipe- thank you so much! Will be saving it and using it again. 14 Comments on BEST Italian Lemon Pound Cake This Italian lemon pound cake has a moist texture and the perfect citrus flavor! I made it for Thanksgiving, this lemon pound cake was the best I have ever tasted! I really like this Nordic Ware one. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. This cake was so moist and delicious the day it was baked. So moist and delicious!! Sorry! I’m making this tomorrow night for the first time to serve on Friday. I’m a pretty good cook but have been working on my so-so baking skills. Because of the grueling day, I woke up expecting to be immobilized, but instead we were off to climb Rainbow Mountain and…I was totally pain-free! Yep, this is the one! I think there’s probably enough sugar already. Thank you so much! Hope you enjoy the cake! I followed you in Instagram last night and perhaps you can see the photos there. Please advise as to where I might have gone wrong. Two of my grown children who have now had it at my house (twice) say it is their favorite cake EVER. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean. I didn’t make the icing…. I took the whole cake sliced to the meeting on a lovely platter and waited to see how it would fair against all the other delicious looking morsels. Enjoy! Intrigued by all the positive feedback, so planning to make this cake too! Thank you so much! These articles are sourced and shared with permission so you get all the news that's fit to keep you in good physical and mental health. Thank you! Phenominal recipe. See more of Healthy Holistic Living on Facebook. I baked it at 350, 10 minutes less that the recipe. So easy to slice evenly into perfect portions when sharing. Maybe serve it with sweetened whipped cream for balance? Lol). Hoping to salvage it for this evening, I popped it back in the pan and am letting it cool for another 30 minutes … (I snatched some scraps in this process, btw, and it is delicious!). Also keep the 325 degree when baking. But it turned out amazing except for the glaze which I could not get right (I might have used a bit less powder sugar then recipe suggested and it was not opaque enough). Maybe serve it with sweetened whipped cream for balance? It came out just like the picture and tasted just like the lemon pound cake at Starbucks. With that in mind, I stayed within your guideline of time frames and checked it every 5 minutes thereafter. I will continue to make it both ways, your recipe when I want something lighter, and mine when I want a denser cake. It looks and smells wonderful, I hope it’s not dry. I was wondering if it can be made in loaf pans (so I can keep one for myself!) I followed the recipe exactly. So easy-to-use, even a novice like me could make it and have it come out perfect…perfect! Maybe it’s helpful to know that it’s a 10-inch (12 cup capacity) bundt pan. Dusting the pan with sugar after greasing it really gave the outer part a nice texture. My husband loves it. The second time I omitted the wonderful glaze and used the cake with syrup for strawberry shortcake. I made it for Easter, and it is now a family favorite! I’m making it again for Mother’s Day but have limited time.

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