Lemon Citrus Pound Cake
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PREP: 20 MINUTES
COOK: 55 MINUTES
SERVINGS: 6 - 8 SERVINGS
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Posted by Karen
I used the William Sonoma citrus loaf pan, and in 65 minutes the middle was still a bit wet. My mistake in an overpour of lemon juice and vanilla. Added 2T lemon zest, and the flavor overall was great. I will attempt this again with correct proportions. Served with a warm mixed berry sauce; family and friends gave the thumbs up.
Posted by Kristen
I used the Williams Sonoma citrus pound loaf pan and it turned out beautifully. The only thing I did differently was to add a little extra citrus extract and to be honest the pound loaf still turned out buttery with only a very hint of citrus. I highly recommend this recipe and the pan and would be happy to use again.
Posted by April
The recipe is delicious and moist… if you’re looking for a stronger lemon flavor add the zest of 1 lemon.
Posted by Carlos
Just bought citrus pan and tried it with own recipe… it was a hit.. now family wants to have it for coffee reunions ..
Posted by Verica
This is a great recipe. Always comes good. My family loves it.
Tris is a great recepy.
Posted by Bridget
Amazing! Every time I make this cake, and in the pan, I get sooooo many compliments! It taste wonderful and the cake is soooooo pretty.
Posted by Linda Cobb
I used the yellow lighter weight Citrus loaf pan; my cake turned out just fine. But, I cooked mine for 68 minutes before the toothpick came out clean. It was delicious and I will use it again!