This recipe is definitely a keeper! I was trying to find pound cake using buttermilk so I tried this one and wow. Best idea ever. I just took it out of the oven and can't wait to try it, but I can already tell it smells wonderful. I made a little tweak, scrubbing the lemon zest to sugar for more flavor! Really recommend doing it with half of the zest! Then added two tbsp of honey/lemon syrup I made some time ago. Also I made only half of the ingredients since it's too much for two, and it cooked for 30min + 10min, hope it helps for others who wanna do the same. Thank you for this recipe!
A Hubby-Wifey undertaking for Memorial Day. Everything went fine until we filled the 9x5 pan - and filled it did. We both were hesitant, but we followed the recipe. Not long into the cooking it overflowed the pan, taking out the rack below and the bottom of the oven. We just turned the oven off - we'll deal with it when things cool. Disappointing - we were really looking forward to this!
Sorry to hear that happened to you Jackson! I have never had that happen to me when making this recipe. Since you said you used a 9x5 loaf pan and followed all the ingredient quantities. I just wanted to ask if you over mixed the batter? Over mixing can incorporate more air into the batter which will give it more volume and it can over spill. Hope that helps. Thank you for your input.
Thank you for the step-by-step directions, and the explanations of why we do what we do for the recipe. I’ve made this twice now, and it’s a new neighborhood favorite! Super moist with amazing taste.
Yay! I'm so glad you enjoy this recipe so much! Thank you so much for the feedback! If you can could you please leave this review on my blog, it would really help me out😊
Yes, you can definitely use a bundt cake instead. It might cook a little faster than a loaf. So keep a close eye on it to avoid over-baking it. Enjoy 🥰
My daughter and I decided to do mommy daughter baking and surprise hubby/dad... we sure did surprise him with a messy oven and smoke coming out of it. We had exactly the same experience as Jason Dunham, filled the loaf pan and it was very full but proceeded anyway against my best judgement. And what a mess it made by overflowing. It’s a shame because we were looking forward to it too. This recipe definitely needs to be adjusted down, it’s too much batter for one loaf pan.
So sorry to hear that! I have never had that happen to me with this recipe. Few questions. Was the loaf pan 9x5? Did you follow the ingredient quantities? My only guess would be if you over mixed the batter and incorporated more air into it. This may give you a larger quantity and it could over spill. Hope that helps.
I just had the same experience... had to clean oven and continue cooking....used the correct measurements and it seemed like alot of batter for the 9 x5 loaf... but filled it anyway... yikes... did not overmix...continued to cook until done...
I want to make this but I’m afraid that someone might try to steal it when I’m not at home. What if they break my door? And my gate? Well I mean crate because I don’t have a gate.
One cup of butter or one stick? The video looks like one stick but one cup is two sticks of butter. I used two sticks of butter and wonder if I did it wrong. It is taking forever to cook through.
I can't wait to try this!!! My husband loves the starbucks lemon loaf 😋 EDIT: this was a HUGE hit with the family! My husband and kids agree this is BETTER than the Starbucks version. Make sure you don't over beat the batter - this will probably result in some overflow in the oven. I also had to bake my loaf longer but I'm in very high altitude so that's how it always is for me 🥳
@@Pfpfpfpfpf2020 That is so awesome to hear that you and your family love this recipe so much! Makes me so happy to hear that you like this recipe better than Starbucks! Thank you so much for following up and letting me know how it turned out! If you ever get a chance I would really appreciate your feedback on my website, it really helps me a lot! Thank you :)
Using the zester upside down Ad zest to sugar b4 u cream it with butter. Grind zest in sugar first, brings out even more lemon and distributes it through the loaf
It will change the flavor quite a bit. It will defeat the purpose of calling it lemon pound cake. However, technically you can change any ingredients as you wish. I just have never tried that so I can't say how it will turn out. If you do give it a try let me know :)
It should become that texture right away. But if you want a thicker texture, all you need to do is a dd a little more powdered sugar and heavy cream to make it extra thick and rich. I hope that helps :)
Got to make your lemon loaf except I have a lemon cake mix I HAVE got to use but going to do the rest; I just love any thing when it comes to 🍋 lemon😊😊❤❤
Hi :) Glad to hear you loved this lemon pound cake! I have never tried using this recipe to make a chocolate marble pound cake. If you try it let me know how it turns out! :)
Hi Jane, I agree! I really wish America would get on board with metric measurements. Unfortunately, the majority of my viewers are from the US and they prefer recipes in cups, so I try to tend to what my audience prefers.
Hi I accidentally used baking powder instead of baking soda and my cake did not cook from inside I left it to cook for extra 20 minutes but it still did not cook from inside and would not go brown on the top or around I followed the recipe fully except the error of baking powder what else could I have had done wrong I was very excited to make it but I was disappointed of my result please help
Hi :) Sorry to hear that happened to you. The accidental switch should not cause that. Every oven runs a little different so that may be the issue. Some run hotter and some run colder. It also helps if you have the fan on in the oven (convection oven). It will help brown the outside of the lemon pound cake. Hope that helps. :)
I successfully made this and it’s so delicious!!! The only thing is a lot of the batter spilled over the loaf pan which my family fought over the excess while waiting for the loaf to cool. Than you
I'm sorry to hear that Melinda 😔 May I ask how exactly you measured your flour? A lot of people actually don't measure flour the proper way. Did you scoop the flour right into the measuring cup or did you spoon it into the cup and level it off with a knife? If you scoop it with the cup, you will end up with too much flour, which will result in a dry cake. I hope that helps!
@@thepenitentcop1033 You are very welcome! Thank you for taking the time to leave your feedback :) if you ever get a chance I would really appreciate your feedback on my blog, it really helps me a lot! Thank you :)
Hi Casey, you can totally omit the lemon zest and juice. It will still turn out great. But it won't be a lemon pound cake anymore. It will just be a plain pound cake :)
I made it and it turned out dry, however, it was more moist the second and third days after I baked it. Is there anything you can think of that I did that made my cake dry? Also, my icing wasn’t as white as yours. Did you use cream on yours? Other than these minor issues, the cake was the best lemon cake I’ve ever had. I’ll be making it again and again. Thank you!!
Hi :) Sorry for the delayed response due to the holidays :) You are very welcome and I am happy to hear you loved this lemon pound cake! If it came out a little dry it may have been a little over baked. Every oven is a little different so that may be the culprit. Glad to hear it was moist the 2nd and 3rd day. Usually it would be moist the first day if it was like that the next days. To make the icing more white add more powdered sugar. It will make it a little thicker though. You can add more cream to it as well. You may have to mess around with the ratios to get what you are looking for. Hope that helps :) Happy to hear you will be making this recipe again! Thank you for your feedback :) If you ever get a chance I would really appreciate your feedback on my blog, it really helps me a lot! Thank you :)
When you don't have buttermilk you can make it by adding one teaspoon white vinegar or one teaspoon lemon juice to a cup of milk let it sit out for about 5 minutes and vola buttermilk 🙂
Hi, I am not sure how that will turn out since I have not tried it for this recipe. The sour cream and buttermilk are different consistencies so that may change it a bit. If you give it a try let me know how it goes :)
I've tried to make this twice now. Each time, the batter overflowed out of the pan. 9x5 loaf pan, ingredients correct. Temp correct. What could I be doing wrong?
Hi Kelly :) It sounds like you may have over mixed the batter. Over mixing the eggs will cause it to overflow. You want to add one egg at a time and only mix until the yolk is not visible. It also can make the crust more fragile. I hope that helps. I hope everything else turned out ok and you enjoyed the flavor :)
@@SimplyHomeCooked I made it again today and put the batter in a bundt pan. It came out completely PERFRCT. I didn't want to give up on this recipe cuz its so good. I'll try a loaf pan again to see if I can get it not to over flow.
Thank you Natasha, if don't have buttermilk, you can mix 1 tablespoon of lemon juice into the milk and it will turn it into sour milk :) I hope that helps!
@@natashafernando3503 That is so awesome to hear Natasha! So happy to hear you loved this lemon pound cake so much :) thank you for taking the time to leave your feedback! If you ever get a chance I would really appreciate your feedback on my blog, it really helps me a lot! Thank you :)
WOW.....finally, a lemon pound cake that doesn't add vegetable oil like so many others do. Vegetable oil is DISGUSTING and UNHEALTHY so I am going to try this recipe. I will bake it in a pyrex glass baking dish instead of as a loaf.And I use coconut oil to coat the baking dish, not nonstick spray, which has chemicals. Thank you!
Hi Diane, I have not tried making this with self-rising flour so I am not too sure how it would turn out without testing it myself. I hope you get a chance to make it soon. It's such a delicious treat! :)
