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ISO super dense, moist, extra lemony Lemon pound cake

I made the delicious mistake of eating at a local tea room where I opted for a lemon cake slice for dessert. (After a chicken salad sandwich that was quite tasty and have since near duplicated after a rec here to cook the chicken in cream...wonderful) see post here: http://www.chowhound.com/topics/406155

Since then I have tried endlessy to duplicate a cake like that one. It taunts me, I have tried several on this thread: http://www.chowhound.com/topics/376493, as well as others i have seen online. Becca Porter's cake was WONDERFUL, and i was told by several it would be a great wedding cake :)...however they were not dense enough, so I have decided a pound cake may be what i am looking for.. My BF loves all the taste testing going on, but after a break from my search (is it possible to ruin your taste buds from too much sugar?...I think i did) I am ready to try again! So I am calling on any and all suggestions you have.

I am also looking for a great dense apple cake but may do that in another thread :)

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  1. I can't get your lemon cake link to work, but have you tried Ina Garten's lemon cake recipe? It is *extremely* lemony and dense... it's not really a pound cake, but it definitely reminds me of one. http://www.foodnetwork.com/food/recip...

    13 Replies
    1. re: Katie Nell

      Sorry about the link....try this one?
      http://www.chowhound.com/topics/376493

      HAve not tried this one...but I am willing!

      1. re: jennisad

        That one worked! Do try this recipe then... I think you will be happy with the result! I'm not a huge lemon fan so I can't say that it's my favorite, but my entire family adores it and requests it often!

        1. re: Katie Nell

          I was just about to suggest Ina's recipe. It's awesome, and freezes well.

      2. re: Katie Nell

        I really really really love Ina Garten's recipe. By far my favorite lemon cake...I use this recipe a lot as lemon is one of my favorite flavors. Have made it for many many people and more often then not they ask for the recipe. Definitely a winner!

        1. re: ziggylu

          is there any way to pump up the lemonyness? and to make it more sour?

          1. re: orangewasabi

            I've had lemon cake with pieces of candied lemons and it added extra lemony-ness. You could make the candy more sour by using less sugar in the candied lemons. I'll bet if you used less sugar in the lemon syrup, it would be more sour, too.

            http://www.epicurious.com/recipes/rec...

            1. re: chowser

              such awesome tips, thank you!

              do you think it's completely insane to try candying lemon in splenda?

              1. re: orangewasabi

                Maybe someone else can answer that--I've only used Splenda on a rare occasion for my father's who's diabetic.

            2. re: orangewasabi

              Boyijian's Lemon oil is very powerful stuff. Just a few drops can pump it up.

              1. re: orangewasabi

                You know I"m usually putting more zest, lemon oil, lemon juice in things because they're not lemony enough for me...but this is one recipe I haven't felt the need to do that with..it''s really lemony. That said I'd think cutting back on the sugar would be a good way to go?

                I've also made this in an orange version that was very good!

                1. re: orangewasabi

                  I've posted this on the orange ring cake thread but I used that recipe with lemon zest. I made candied lemons, chopped them and added them on top. I saved the lemony simple syrup that I made the candied lemons in and poured it over the cake when it came out. Tart because I used a little less sugar (<1 cup sugar to 1 cup water, 2 lemons sliced thinly--zest went in the cake, simmered for half an hour). The cake was very lemony and tart.

                  1. re: orangewasabi

                    not sure of your original recipe, but make a simple syrup with fresh lemon juice and pour it over the hot cake.

                    I add minced lemon verbena and lemon thyme to my cake, which comes from the lovely book HERBS by Chris Meade and Emily Tolley.

                    http://www.amazon.com/Herbs-Gardens-D...

                2. re: Katie Nell

                  I just pulled this one out of the oven. It looks very nice.

                3. Here is a recipe I found back in 1995 in a NY Times article. I've made it several times over the years. It is simple and I think tastes great. Sometimes I add more lemon peel than called for (lemon desserts are my favorite) a little extra is good.

                  1/2 cup unsalted butter, room temp (extra for greasing the pan)
                  2 cups all purpose flour (extra for pan)
                  1 1/4 cups sugar
                  4 tsp grated lemon zest
                  3 eggs
                  1 tsp vanilla extract
                  1/2 tsp baking soda
                  1 tsp baking powder
                  1/2 tsp kosher salt
                  3/4 cup sour cream
                  1/2 cup confectioners' sugar
                  1/2 cup fresh lemon juice

                  Heat oven to 350
                  Butter & flour 9x5x3 loaf pan
                  Using a mixer cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light & fluffy. Mix in vanilla.
                  Sift together the flour, baking soda, baking powder, salt. Add the dry ingredients alternately with sour cream, mixing just to combine. Spoon batter into prepared pan and bake until toothpick comes out clean. About 1 hour. then place on rack.
                  Put confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand 10 Min's. Turn cake out of pan and brush the lemon mixture all over, top, bottom, sides. Repeat again after 10 Min's.
                  Then its ready to serve. If I have any lemon mixture left over I brush it on until I use it all up.
                  Hope you enjoy it.

                  1 Reply
                  1. re: austx03

                    Thanks so much for the recipe. The flavor was awesome and the density just what I like in a pound cake. However, a good portion of the sides and bottom stuck to the loaf pan, despite a healthy butter/flour coating. Therefore, it didn't look too pretty. However it was a delicious recipe and I so appreciate you sharing. Just curious if you have ever had that prob before with with sticking issue?

                  2. I have a family recipe for a wonderful dense apple cake that I will post later. I think the dense consistency comes from using oil instead of butter, but it's a winner. I landed a first date with my now DH after leaving a pan of the apple cake at his house =)

                    3 Replies
                    1. re: ExercisetoEat

                      ohhh...please do! I have a similiar story with my current boyfriend, he was won over by my chocolate chip cookies...easy man, if he only knew what else I could bake ;)

                      1. re: jennisad

                        Sorry to be so long in replying. It's been a busy summer. Here's the recipe for the apple cake:

                        Raw Apple Cake

                        2 cups sugar
                        2 cups flour
                        2 teaspoons cinnamon
                        1 teaspoon mace
                        1 1/2 teaspoons baking soda
                        1 teaspoon salt
                        4 cups peeled, diced apples (I like granny smith, but anything firm will work)
                        2 eggs (beaten)
                        3/4 cup salad oil
                        2 teaspoons vanilla
                        rasins (as many as you like)

                        Mix first seven ingredients and then add in oil, eggs, vanilla, and rasins, stirring after each addition. (I ususally mix it all by hand just because it's easy.)

                        Bake at 350 degrees for 50 minutes in a 9x12 ungreased pan. Check doneness with a knife, if it comes out clean it is done. Rasins may get pretty toasted, this is normal. Let it cool before cutting, and enjoy!

                        1. re: ExercisetoEat

                          Amen to the busy summer, same here.
                          Thanks for the reply, after the lemon cake success, I am ready to tackle the apple one! Will report back

                    2. I'm not a cake-from-a-box type person, but I love using a box of lemon cake mix and a box of lemon pudding mix... always moist and dense and very flavorful.

                      1. The Cook's Illustrated Lemon Bundt Cake is very good. Very lemony, fairly dense.

                        http://longboredsurfer.com/recipes.ph...