Lemon Pound Cake – a delicious recipe with flour, baking powder, baking soda, salt, sour cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees. Coat 8 x 4-inch loaf pan with nonstick cooking spray.
2
Combine flour, baking powder, baking soda and salt in large bowl.
3
Combing sour cream, milk, sugar, oil, beaten egg, lemon juice and lemon zest in medium bowl.
4
Stir sour cream mixture into flour mixture until well combined; pour batter into prepared loaf pan. Bake until toothpick inserted in center comes out clean, about 45-50 minutes.
5
Let cake cool in pan on wire rack 20-25 minutes before removing from pan; cool completely on wire rack. Slice cake and serve with washed strawberries. Cover any leftover cake with plastic wrap and store tightly sealed in the refrigerator.
556
kcal
Calories
25
g
Fat
73
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, and more.
Yes, Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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