Lemon Pound Cake

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  • Ingredients
    1-3/4 cups all-purpose flour
    1 tsp. grated lemon peel
    3/4 tsp. baking soda
    1/2 tsp. salt
    1/2 cup butter, softened
    1 cup sugar
    4 EGGS
    1/2 cup sour cream
    1 tsp. lemon juice

    Yields: 1 Serving

  • Nutritional Information

    Per Serving

    Good Source: Protein, Vitamin A, Folate and Choline

    Calories: 358

    Total Fat: 17 g
    Saturated fat: 10 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 5 g

    Cholesterol: 130 mg
    Sodium: 311 mg
    Carbohydrates: 47 g
    Dietary Fiber: 1 g
    Protein: 6 g
    Vitamin A: 564.9 IU
    Vitamin D: 30.7 IU
    Folate: 63.2 mcg
    Calcium: 35.4 mg
    Iron: 1.8 mg
    Choline: 70.7 mg

    Vitamin C: 0.7 mg
    Vitamin E: 1 IU
    Trans Fat: 0.4 g
    Sugars: 25.7 g
    Potassium: 85.8 mg
    Magnesium: 10.6 mg
    Selenium: 17.6 mcg
    Phosphorus: 96.3 mg
    Vitamin B12: 0.3 mcg
    Vitamin K: 1.4 mcg
    Vitamin B6: 0.1 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.2 mg
    Manganese: 0.2 mg
    Zinc: 0.6 mg
    Vitamin B2 – Riboflavin: 0.3 mg
    Vitamin B3 – Niacin: 3 mg
    Omega 3: 0.1 g
    Omega 6: 1 g


  1. HEAT oven to 325°F. COAT bottom and sides of 9x5x3-inch loaf pan with cooking spray. DUST bottom and sides of pan with flour; tap out excess.

  2. COMBINE flour, lemon peel, baking soda and salt into medium bowl; set aside.

  3. BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs, sour cream and lemon juice. Reduce speed to low. ADD flour mixture, ½ cup at a time, just until blended.

  4. POUR batter into prepared pan. BAKE in 325°F oven until cakes begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack 10 minutes. LOOSEN cake from sides of pans with thin knife. Remove from pan and cool completely.

Insider Info

This easy lemon favorite is sure to please everyone. Serve plain, dust with powdered sugar or top with berries and whipped cream.