Lemon Pound Cake

  • Cook Time

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  • Ingredients
    4 large EGGS
    1 3/4 cups all-purpose flour
    1 tsp. freshly grated lemon peel
    3/4 tsp. baking soda
    1/2 tsp. salt
    1/2 cup (1 stick) butter, room temperature
    1 cup sugar
    1/2 cup sour cream
    1 tsp. fresh lemon juice

    Yields: 1 loaf; 8 servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 365

    Total fat: 17 g
    Saturated fat: 9 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 134 mg
    Sodium: 191 mg
    Carbohydrates: 47 g
    Fiber: 1 g
    Sugar: 26 g
    Protein: 7 g
    Vitamin A: 167 mcg
    Vitamin D: 1 mcg
    Folate: 62 mcg
    Choline: 79 mg
    Calcium: 42 mg
    Iron: 2 mg
    Potassium: 69 mg

    This recipe is a good source of protein, vitamin A, folate and choline.

Directions

  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. MIX flour, lemon peel, baking soda and salt in medium bowl.

  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, 1/2 cup at a time, just until blended.

  4. POUR batter into prepared pan. BAKE in 325°F oven until cake begins 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 pan 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.