Comments on: Lemon Pound Cake Loaf

By: Laura Measell

Laura Measell — Fri, 21 Mar 2025 12:49:59 +0000

Wow! Best lemon pound cake I’ve ever made! While I made this mostly as directed, I subbed plain Greek yogurt for sour cream, and added a tsp of limoncello (cause I saw it in the freezer😊). We did not make the glaze. The texture and the flavor of this cake was exactly perfect!

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Tue, 04 Mar 2025 13:54:26 +0000

In reply to Arlene. We haven't tested this with a mixer, but for best results, we recommend using a food processor or high-speed blender if you have one. Learn more about why this loaf requires one here. If a mixer is your only option, it might work with the whisk attachment, but you'd likely need to whip for a longer period of time. If you try it, we'd love to hear how it goes!

By: Arlene

Arlene — Sat, 01 Mar 2025 17:26:38 +0000

Can a mixer be used instead of a food processor?

By: Alycia

Alycia — Thu, 02 May 2024 14:16:02 +0000

Yum

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 25 Mar 2024 15:45:16 +0000

In reply to John. Hi John! Welcome to the fun world of baking!! The low speed in that step is mostly to ensure the butter is properly emulsified with the other ingredients, and to prevent two things: overmixing, and splattering the melted butter everywhere! Take caution, ensuring that you're using a deep bowl so you don't splatter the ingredients all over your countertops/yourself haha, and also mix only juuuust until the ingredients look well-combined, and then stop mixing, to prevent over-mixing at this stage. I hope that helps! Let us know how it goes :)

By: John

John — Sat, 23 Mar 2024 22:24:35 +0000

Please forgive my ignorance. I’m an old, old man but a brand new baker – and you’re my teacher! In the directions, you indicate that the melted butter should be drizzled in on a low speed. I can’t seem to find anything other than full speed ahead on this Cuisinart contraption. Will I ruin the loaf and waste all those ingredients by over-mixing or something? Thanks for the help!

By: Kristina

Kristina — Tue, 19 Mar 2024 05:49:31 +0000

I made this and it was delicious. I did make two changes that I’m going to mention here just so others know you can do it. I shaved off 1/4 of the butter and I substituted 1 the eggs for a flaxegg made with lemon juice and flax seed. I’ll definitely be using this recipe again.

By: nancy

nancy — Sat, 10 Feb 2024 22:24:28 +0000

wow!

By: Anika

Anika — Sun, 21 Jan 2024 06:56:22 +0000

I made this and the cake itself was perfect. But i think i did something wrong with the glaze because mine turned out runny and translucent instead of white and thick like yours (even though i already added 1 tbsp more powdered sugar). Like you said the consistency will depends on the brand of powdered sugar so i think next time i’ll try another brand of sugar that is specialized for icing instead of this cheap powdered sugar i used lol

By: Tessa Arias

Tessa Arias — Tue, 02 Jan 2024 16:08:44 +0000

In reply to Emory. I'm so glad you enjoyed the recipe, thanks for sharing your experience!