Lemon Pound Cake

Prep Time: 15 minutes
Cook Time: 60 to 70 minutes
Makes: 1 loaf; 8 servings

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What You Need

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

Here’s How

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

Enjoy

Dust with powdered sugar and garnish with finely grated lemon peel

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Nutrition Information

Per Serving

Good source: protein, Vitamin A, folate, and choline

calories: 358
total fat: 17g
saturated fat: 10g
polyunsaturated fat: 1g
monounsaturated fat: 5g
cholesterol: 130mg
sodium: 311mg
carbohydrates: 47g
dietary fiber: 1g
protein: 6g
vitamin A: 564.9IU
vitamin D: 30.7IU
folate: 63.2mcg
calcium: 35.4mg
iron: 1.8mg
choline: 70.7mg

vitamin C: mg
vitamin E: IU
trans fat: g
sugars: g
potassium: mg
magnesium: mg
selenium: mcg
phosphorus: mg
vitamin B12: mcg
vitamin K: mcg
vitamin B6: mg
copper: mg
vitamin B1 - thiamin: mg
manganese: mg
zinc: mg
vitamin B2 - riboflavin: mg
vitamin B3 - niacin: mg
omega 3: g
omega 6: g

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