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Joined Date: Apr 04, 2011
Reviewed Lemon Pound Cake
"This recipe is perfect, moist and fluffy based on a few modifications:
1. The ratio of flour to sugar should be 1:1, in this case add 1/2 cup of sugar to the batter. The consistency is much better this way plus the dough is sweeter as well. Make sure you really cream the butter and sugar together, it makes a difference!
2. Make sure your eggs are room temperature! You can speed this process up by putting four cold eggs in warm water for 10 minutes.
3. Instead of making a baker's sugar glaze try a confectioner's sugar glaze. Take 1/3 cup of freshly squeezed lemon juice and mix it with confectioner's sugar until you reach the desired consistency. I recommend a deep white/still runny consistency as the glaze will harden and make the cake so much yummier. Reminds me of "Zitronenkuchen" from Germany. Mh :)"