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The lemon flavor really comes through in this simple pound cake that makes enough to serve a crowd.
Keep frosted cake refrigerated.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this cake for years, but instead of using the frosting described above, I take about 1/3 to 1/2 a cup of lemon cake frosting and heat it up slowly on the stove. I continuously stir it until it is thinned - but not too thin. I then drizzle it over the top of the cake and let it run down the sides and it is a wonderful glaze. (This tip is found on a cake mix box.)__Another tip is that I use granulated sugar instead of flour (in the pan). It cooks up nicely with the cake and makes a very slight crunch to the outside layers.
@ 2umestone: Hmm, interesting idea to add smoked sausage to a lemon cake recipe. Being hard to keep it lit probably means the cake is moist, so that is a good thing, right? LOL (obviously reviewing a different recipe, but gave me a much needed chuckle this evening.)
Very good. I make mine with smoked sausage. But it Is hard to keep lit.