What a bummer! I gifted some to my friends and they couldn’t believe that I baked it! This Irish stout cake can't get any easier: everything is mixed in one bowl, poured into the cake pan and is in the oven in 15 minutes flat. Followed the recipe to a tee and excellent. It wasn’t too sweet. I made this when craving some lemon cake and it did not disappoint! Is there a certain temperature which the cake should reach when it is ready? Add the coconut flour, tapioca starch, baking soda, and salt. The cake had a nice texture, moist and fluffy. Do I need to make any adjustments if using a 10-cup bundt pan? Can’t wait to make it for my mother in law for Mother’s Day! Hope that clarifies– enjoy the cake! Great Cake! Please enter me in your drawing for the cookbook. I’m a lemon fanatic, so I made two small changes and increased the amount of lemon zest to 3 tbsp in the cake and added 1 tbsp of lemon zest to the icing. I’m sure this is going to be fine once it cools and I put on the conf sugar glaze. I had the luxury of being able to use fresh lemons from our tree to use in the recipe. Buttermilk gives it such a tang with the lemon and it really just melts in your mouth. Would much appreciate your advice and direction on this Jenn! I wonder if a tunnel of curd could be put into the cake…. Can I add a little lemon extract for additional lemon flavor and a drop of yellow food coloring for a bolder color? Light and tasty. Made it exactly as listed, but I had no buttermilk so soured some milk with lemon juice for a few minutes and it worked well. Although it takes perfect. I especially love how foolproof your recipes are! It was absolutely awesome. I have never had a cake stick like that in the pan. I live in the south and we love bundt cakes down here especially lemon. Some folks came to the kitchen to see if I had leftovers! I highly recommend it! Hi Jenn, Thanks for the great recipe. Looked so pretty. Dreadful experience Followed the recipe in details The cake burned after 35 minutes in the properly set oven My oven is Italian made and gas I am very displeased. Thanks Jen, you are my best kept secret. It should be fine Kiesha — hope you enjoy! Why is the syrup applied and a glaze? I was able to get two very nice loaves, and we ate the “drippings” while the loaves cooled. Oh and how far up do you think I should fill the pans? Made this recipe about a year ago and then made it again 2 more times. Hi Marisa, You really don’t need to measure the temperature of the cake, but if you’d prefer to check it that way, the cake is done when it reads 210°F on an instant-read thermometer. Huge hit. . Instead of 3 cups of flour it needs to be 2 … 6 eggs and do not use buttermilk. I followed your instructions to the word and the result is a delicious cake. Hi Fanny, Sorry – I don’t have a proven recipe for a chocolate bundt cake. Thank you for all of your wonderful recipes!! I’m quite an accomplished baker and was thrilled to have a new addition to my repertoire, read the tips and used them and I also creamed the sugar and butter longer than stated on recipe as one viewer said he did. Next time add a bit less lemon juice or a bit more confectioners’ sugar and that should help. Will also try other recipes as this was so good. I’ll definitely bake this again. Thanks a lot for this recipe, I tried this cake but it turned out very hard What do you think went wrong? Couldn’t quite detect the Lavendar but didn’t want to go overboard. Is there any recommendations can you give so this won’t happen again? Thanks so much. What the heck, I thought. I have bought a lot of their pans for baking. They originally didn’t want to try it (they don’t like sweets much). Totally the best lemon pound cake I’ve ever tasted! I had no trouble with it sticking to the pan. It was the lemon poppyseed pound cake. I baked this to take to work. My daughter wanted it for her 18th birthday cake because she is CRAZY about lemons and my family FLIPPED over it!! Even browning and cleans SOOOO easily! Solving puzzles requires a lot of trial and error, so we are able to formulate theories and then test these theories to see if we are correct. It could be that the cake was slightly overbaked. First off, I am not a baker. Question: Hello, I love your recipes–puzzled because this and the Ina Garten recipe for Meyer Lemon cake to be strikingly similar. Rave reviews! I did cut back a little on the sugar using only 2 cups. IF YOU MAKE ANY DESSERT ON THIS SITE, IT SHOULD BE THIS!!!!! No need for more sugar! My husband is getting me your cookbook for Easter. They were a wonderful addition to our Mother’s Day treats and they all loved them!!! I made this and I’m in heaven! But because I bake and cook quite often, I could tell by the recipe it would be a good one. Followed the instructions carefully and in my electric oven it only took one hour to bake. The cake was absolutely delicious! Susie, Thanks, Susie! I’d glaze it after defrosting. Tasted good but it was a lot of work, not sure if I’ll try again. Loved the cake even without the icing. I’d suggest the same temp and start checking for doneness at about 18 minutes. This cake is delicious. Thank you, Willa It’s fine to add lemon extract (although the cake is already very lemony) and a drop of yellow color. It grates the zest so fine, you really can’t detect it. If that can be added to the step by step photo section, it would help. Got it reduced to 380 yet still found it too sweet. The color of the inside of cake was on the white side. I added the zest from the lemons I used for the lemon juice to get an extra boost of lemon. It’s moist, lemony, and just awesome. Thank you. I love the little crunchy coating the sugar provides and the lemony syrup and glaze complements the cake perfectly. Yes, Deb, this cake freezes nicely. Hello, can I omit the salt if I am using salted butter? . I used the sugar water lemon and just as you said Take Your Time and every dropped brushed on. The first of these puzzles is believed to be the maze, which was, in fact, a life-size maze. I loved this cake! Thank you! This is so good, I’m serving it with mixed fresh berries and whipped cream. When baking this cake in two 8.5 b6 4.4 pans, how long will you bake it and do you use the same temperature? Hi Teresa, Cake flour might work here but I’d be hesitant to recommend it w/o trying it first. The BEST lemon cake I have tried! Delicious!! I’ve never been a lemon pound cake fan, but this is now my favorite. I still plan to serve it to my husband for Father’s Day (I’ll dish it up with vanilla ice cream and forgo any presentation. If so, how was it? It makes the cake unbelievably moist, and it is not heavy, it stays airy, fluffy, and so light! Thank you for posting a delicious recipe. . Yes Marsha, I think a hand held mixer would work and it would be for around the same amount of time as the stand mixer. I have ordered your cookbook for myself and all three kids. hi, I’ve made this recipe a few times. Maybe? Healthier recipes, from the food and nutrition experts at EatingWell. Made three of these and they turned out delicious! I was pretty disappointed and 1/5 is being generous. So glad you enjoyed the cake so much Becha!! For insurance, I did both (to make sure the sugar didn’t burn) and it turned out perfectly. Absolutely best recipe! It’s like sunshine and summer together in a cake. It is DELICIOUS! I ended up splitting the batter into two large bowls to avoid over mixing/ making a huge mess. Thanks for the recipe!! I’d love to see you pix- feel free to send them to [email protected]. I used this cake recipe, didn’t change a thing, and it turned out perfectly! This time I’m hiding in the pantry. Tips for best results. Hi Jenn, I made this and everyone loved it. Yes, Rosanne, I think that would work. Thanks. Easy and delicious! I brought this cake to a work party and it was an absolute hit! If you want to, you can store it in the fridge; just be sure to bring to room temperature before serving. I’d love to hear how they turn out! I may use the loaf pans next time as well. Hi Ann, I’d keep it in a cake dome on the countertop; it’ll keep well for about 3 days. I’ve already been asked to make it for the upcoming April birthdays.
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