Lemon Poundcake

Page: https://cooking.nytimes.com/recipes/7196-lemon-poundcake

| Course Type: Cakes

(1 review)

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Recipe Reviews

Simple and delicious. The lemon soak (not glaze) really helps the lemon flavor, otherwise it would have just tasted like a really good poundcake. Watch the cooking time- mine went from under to almost over done quickly. I made mine in a 9 x 4 pullman pan pus one cupcake. Loaf took about 1 hour but I did have to tent it at about the 50 minute mark.

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