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Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 slice) equals 500 calories, 23 g fat (11 g saturated fat), 107 mg cholesterol, 333 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as California Lemon Pound Cake in Country April/May 1991, p47
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 11, 2012 by coopgirl703
<p>Wow - absolutely fantastic! I didn't have any lemon extract so used the juice from the lemons I used for zest, about 2-3 Tbsp. Heavily sprayed pan with baker's joy and then sugared the pan. Still had some sticking but the lemony sugar crystals that stuck were wonderful :). Didn't use the frosting and did have enough batter to make 6 regular sized cupcakes. The cake is a lighter pound cake so you may want to leave out the shortening and add another egg, as another, denser pound cake I make uses. However, it is outstanding on it's own!! Mmmmm mmmmm mmmmm!</p> PS - did put in a cold oven at 325 as others suggested for about 70-80 minutes.
Reviewed on Apr. 23, 2012 by Licia1207
This cake is unbelievably amazing. The best citrus cake I ever had.
Reviewed on May. 15, 2011 by bobeezwrld
Ah man, this is so good! And it made my mother and grandmother who weren't fans of lemon, love lemon!
Reviewed on Apr. 16, 2011 by recipehound54
I tried this out on a group of friends who are always willing to be guinea pigs with new recipes. I thinned the frosting with a little more lemon juice to make it more of a glaze. I also used the blueberry sauce recipe from a Taste of Home recipe called Lemonade Pie with Blueberry Sauce. I drizzed a little blueberry sauce over each slice of cake and added a dollop of real whipped cream (not Cool Whip.) This wasn't a low-calorie dessert but it was simple, light and refreshing. Guests raved about this dessert. I've added it to my "keeper" file!
Reviewed on May. 19, 2010 by angelasandoval
This cake is perfect! Comparable to my great-grandmother's pound cake recipe...now that's saying something!
Reviewed on May. 12, 2010 by Spiffy64
This is the best lemon cake I have ever eaten. I made it for the first time when we had company and it turned out perfect...everybody loved it, including the picky eaters. It has a wonderful lemony flavor and is very moist! The frosting is a nice touch!
Reviewed on Feb. 28, 2010 by krista6082
This cake turned out lovely! I made it for church today and it was a hit! The lemon flavor is very refreshing and the cake is so moist! Even the icing is excellent!
Reviewed on Nov. 17, 2008 by BJS Mom
Do I put the cake in a cold oven or preheat at 350 degrees?
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