Hi Blue Iris,

I've only made this Lemon Bundt cake recipe once, but it was delicious and moist, plus I do recall it having a nice, strong lemon taste. It comes from Good Housekeeping Magazine.

CAKE
3 lemons
3 C AP flour
3/4 t salt
1/2 t baking soda
2 C white sugar
1 C unsalted butter, softened
4 large eggs
1 t vanilla extract
1 C buttermilk

FROSTING
2 C confectioners sugar
1/2 C butter, softened
4 oz. cream cheese, softened
2 T fresh lemon juice
1/2 t vanilla extract

Preheat oven to 325. Grease and flour 12 cup Bundt pan.
From lemons, grate 2 T peel and squeeze 3 T juice. Mix flour, salt and baking soda. In large bowl, with mixer on low speed, blend butter and sugar. On high, beat 3 minutes. On low speed, beat in eggs, one at a time and vanilla. Beat in flour mixture alternately with buttermilk. Fold in peel and juice; spoon into prepared pan. Bake 60 - 70 minutes. Cool in pan 15 minutes, then invert on a rack.
For Frosting: In bowl, with mixer at low speed, blend sugar, butter and cream cheese. Beat in juice and vanilla. On high, beat until fluffy. Spread over cake.

DONNA

Here it is.

Lemon Pound Cake
Cooks Illustrated / Published: March 1, 2002

INGREDIENTS

16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan

1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan

1 teaspoon baking powder

1/2 teaspoon table salt

1 1/4 cups granulated sugar (8 3/4 ounces)

2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons

4 large eggs

1 1/2 teaspoons vanilla extract

Lemon Glaze (Optional)

1/2 cup granulated sugar (3 1/2 ounces)

1/4 cup lemon juice , from 1 or 2 medium lemons

See Illustrations Below: Glazing Pound Cake

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.

2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.

3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.

5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.

6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

Almost equal amounts of sugar and flour? That's going to be one sweet pound cake!

Just printed the recipe as is. Maybe a typo. I don't know.

Just recently I made this lemon pound cake from Land o' Lakes to donate to a bake sale. It turned out very well, good flavor, came out of the pan fine, nice crumb.

GOLDEN LEMON POUND CAKE

Buttery, moist and truly a Land O'Lakes "golden" recipe!

Preparation time: 15 min Baking time: 55 min
Yield: 16 servings

Cake Ingredients:
2 cups sugar
1 cup LAND O LAKES® Butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk*
1 tablespoon freshly grated lemon peel
1 tablespoon lemon juice

Glaze Ingredients:
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk

Heat oven to 325°F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.

Spread batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.

Recipe Tip
Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.