A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice. You can bake it two or three days in advance and store in an airtight tin. When ready to serve, top it off with a dusting of icing sugar or a fresh lemon glaze.
Brilliant cake. Super tasty. - 30 Aug 2016
Hi what difference would sr flour make - 28 Sep 2016
This pretty classic pound cake has a delicate and pleasant fresh lemon flavor with a dense, moist crumb - but for me it was almost too dense, too compact. While in theory it isn't necessary, I think I would prefer this with the extra bit of lift a little baking powder would give it, maybe 1/2 teaspoon. A pinch of salt never hurts either. - 28 Feb 2013 (Review from Allrecipes US | Canada)