While the cake is baking, blend the lemon juice with the remaining 1/4 cup sugar in a small bowl and set aside.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes.
Invert the cake onto a cooling rack. HAHAHAHAHAHAHAHA
Yeah, right.
My suggestion here would be to butter and flour the pan very generously.
Place the wire rack onto a rimmed baking sheet and brush the warm cake all over with the lemon syrup, letting the syrup soak in as you go.
Comments & Reviews
Maris (In Good Taste) says
I am sure this still tasted delicious!
Erika @ The Teenage Taste says
Even though half of the cake stuck to the pan it still looks delicious! Can you believe I have never made a pound cake before?
Barefeet In The Kitchen says
Oh, that stinks. Sorry you weren’t happy with it. You are most definitely deserving of a huge success with dinner tonight!
Lisa~~ says
Sorry that you’re having such a run of bad luck with the baking, here’s wishing tomorrow is a bake perfect and delicious day.
Lisa~~
Cook Lisa Cook
The Harried Cook says
I love pound cakes… no matter about the forgotten extract, I would still eat this cake! Looks good ๐ And good job on the skipping… I must admit I didn’t do my homework. I never did in high school either ๐