Ingredients

How to make it

  • Adjust rack one-third up from bottom of oven. Preheat to 350.
  • Butter a 9x3 1/2-inch tube pan and dust it lightly with fine, dry bread crumbs. (a 10" angel food pan works fine, too)
  • Sift together flour, baking powder and salt and set aside.
  • In large bowl of electric mixer cream the butter.
  • Add sugar and beat 2-3 minutes.
  • Beat in eggs individually, scraping bowl as necessary with a rubber spatula to keep mixture smooth.
  • On lowest speed, alternately add dry ingredients in three additions and milk in two additions, scrapping as necessary and beating only until smooth after each addition.
  • Stir in lemon rind.
  • Turn batter into prepared pan; level top by rotating pan briskly back and forth.
  • Bake 1 hour and 10-15 minutes until a cake tester comes out dry. Let cake stand in pan for about 5 minutes; then cover with a rack and invert.
  • Remove pan, leaving cake upside down.
  • Place over a large piece of aluminum foil or wax paper and prepare glaze of 1/3 cup lemon juice and 3/4 cup sugar.
  • Glaze should be used immediately after it is mixed.
  • Stir juice and sugar and brush all over the hot cake until absorbed. Let cake cool completely.
  • Transfer to a cake plate. Do not cut for at least several hours.

Reviews & Comments 12

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  • cassyc52 6 years ago
    This looks great and I am all about lemon right now! I love Maida Heatter! I have several of her cookbooks and one is signed! I am not much of a baker,(inherited these) so I only make what sounds absolutely Irresistible!
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    " It was excellent "
    mbe ate it and said...
    Kimtien's friend had a great idea, make individual small cakes.. then we could have lots more crust!!!
    Nancy, I love that you eat the middle and save the best/crust for last! Thanks again for a delicious recipe it's definitely a new favorite.
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    " It was good "
    kimtien ate it and said...
    MBE made this recipe last night and it was "to die for"... Cooking in the pyrex was great as we could just serve the right amount and we were mostly fighting for the side "crust"...
    Thanks for such a great recommendation. Our taste buds were in heaven last night!
    Was this review helpful? Yes Flag
    " It was excellent "
    mbe ate it and said...
    This recipe rocks and is really really easy! If you're *ahem* lazy like me, you can bake the cake in a brownie pan or pyrex baking dish and then just dump the glaze over the top once you take it out of the oven, no need to unmould and brush. I just let ppl serve themselves with a spoon, creme anglaise or berry coulis or a runny lemon curd would be a nice serving sauce, not that you really need it.
    Thanks for a truly superb recipe, this is a keeper for sure!!
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    " It was excellent "
    silverqueen ate it and said...
    Oh borinda I have gained 50lbs just looking at the recipe but it is one that I have been trying to find that is truly divine I gave you a 5 rating and an honors rating to.

    Thanks for a great post.

    Have a grand day!!!!

    Queen
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  • borinda 6 years ago
    GG - do some exercise for me, too! I hope this cake shares all sort of happy times with you.

    Thanks so much.
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    " It was excellent "
    greekgirrrl ate it and said...
    I rated it 5 forks and gave special honors. It truly is THAT GOOD! Going to gym now for 5 hours. LOL
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    I am running to kitchen now with spatula!!!!!
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  • msbooch75 7 years ago
    Thanks for the lemon pound cake. You mean I should wait some before cutting! Oh dear--I may have to leave the house and go to the mall.
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  • thepiggs 7 years ago
    Hey, you can't post so many good desserts on one day! It is just an evil deed to tempt so many of us into breaking diets that are going well!
    This sounds delicious! Love tart lemon flavor!!!
    Thanks!!!

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  • borinda 7 years ago
    goldminer - hey, if I can undermine my family and friends with this... so can you. We are all addicted. Blame Maida Heatter, she is by far the best for baking in my eyes.
    :-)
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  • thegoldminer 7 years ago
    You are a devil for putting this recipe on here. Right, not cut in for a few hours, forget that, 1 hour at the most then I am diving in. I may make it weekend and take pics. Bad Borinda!
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