Comments on: Iced Lemon Pound Cake

By: Claire Feetham

Claire Feetham — Sat, 24 Jan 2026 03:04:46 +0000

This moist and flavorful loaf does not disappoint! I used 100 grams all-purpose flour and 80 grams whole wheat; reduced the sugar to 150 grams; replaced lemon with Cara Cara orange and added blueberries in the effort to make this excusable for breakfast. It turned out absolutely perfect and didn’t last until morning!

By: Nancy Brennan

Nancy Brennan — Wed, 21 Jan 2026 23:19:51 +0000

I made this and it was so good, my first pound cake in years. I was so excited and happy. I am always stressed out by timing, but I’ve made a few of your things now and I’m gaining more confidence. I have made the molasses cookies ,the blonde chocolate chip brownie. I am making the slow cooked chili chicken. I also made the cheesecake pie. You have gotten me back into baking. Your directions are superb. Thank you so much!

By: Janet

Janet — Mon, 19 Jan 2026 22:29:22 +0000

This was delicious! It worked really well with gluten free flour. The icing was perfect. Definitely will make it again.

By: Ree Leeds

Ree Leeds — Fri, 16 Jan 2026 20:11:52 +0000

What a terrific recipe, so bright and cheerful.
Could I convert this recipe to make it using four 9 x 13″ baking pan for a large spring family gathering?
Thank you for your inspirational recipes. Bless.

By: Erin @ Sally's Baking

Erin @ Sally's Baking — Tue, 13 Jan 2026 16:47:13 +0000

In reply to Amira. Hi Amira, you certainly can, but you will lose flavor if you're also omitting the zest.

By: Amira

Amira — Tue, 13 Jan 2026 16:25:48 +0000

Can we sub fresh lemon for lemon concentrate from a bottle? If so, same amount?

By: Marina

Marina — Tue, 13 Jan 2026 00:14:54 +0000

Just made this during NFL wildcard play (stress baking watching my Niners – they won – yay!). Added blueberries. A definite hit!

By: Angela

Angela — Wed, 07 Jan 2026 16:13:28 +0000

In reply to Erin @ Sally’s Baking.

I used the guidelines from the King Arthur website and they worked very well. Per their recommendations, I reduced the sugar by removing one tbs per cup, used only 1/2 tsp of baking powder added an extra egg to account for the dryness at the 7K altitude and it worked! My timer was not loud enough and I almost over baked it but that was my error. This is a great recipe. Thank you!