A tasty lemon pound cake but I did have an issue with the lemon glaze. It never thickened and as I poured it over the loaf, it ran right off. I wound up poking holes (picture is before I poked the holes) over the top so that the pound cake would absorb the sauce (it is not a glaze). A few minutes later I noticed that the sauce that ran off of the loaf had puddled at the bottom of the loaf and crystallized. If I ever make it again I will use a different glaze.
Very good – I questioned a few of the directions (seemed to make it more complicated than it needed to be) but it’s super delicious and tangy. I did add a bit of extra lemon juice to the glaze because I left it in the pan a bit too long and it hardened, so I had to recook it but it turned out great. Next time I’ll use fresh lemon zest, but dried was just fine. I’m also not sure why the two Pyure products in the glaze (I think the granules would have been fine without the small amount of the liquid sweetener). It does have a tiny ‘artificial sugar’ aftertaste, but I’ll make this again. Lemon is a favorite and this is a low carb dessert option – and with 6 grams of protein per slice, it’s a winner!
Great pound cake. Nice and moist. My only substitute was that I cut the flour in half and replaced it with Flax meal to cut down on the carbs. Great taste. I will add poppy seed next time to it.
This was delicious! We made a grain-free flour blend to make this allergy-friendly. The glaze has an odd texture, so we will be experimenting to get the right recipe, but the flavor packed a tart lemon punch!
This pound cake is very moist and flavorful, and the glaze really takes it over the top. Personally though, the glaze was just a teensie bit too tart for me as written, so I will cut back on the amount of lemon juice I use next time.
For the Cake
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
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