Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. granulated sugar; 1/3 c. margarine, softened; 1 c. reduced fat sour cream; 3 egg whites (room temperature); 1 Tbsp. grated lemon rind; 2 tsp. fresh lemon juice; 2 1/2 c. cake flour; 1 tsp. baking soda; 1/4 tsp. salt; Lemon Syrup (recipe follows); powdered sugar for sprinkling

Servings: persons

3/4 c. granulated sugar
1/3 c. margarine, softened
1 c. reduced fat sour cream
3 egg whites (room temperature)
1 Tbsp. grated lemon rind
2 tsp. fresh lemon juice
2 1/2 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
Lemon Syrup (recipe follows)
powdered sugar for sprinkling

1
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
2
Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
3
Sift together the flour, baking soda and salt and add to batter.
4
Mix until smooth, about 1 minute.
5
Spoon batter into prepared pan and bake in preheated 350u00b0 oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
6
Invert onto wire rack.

945

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. granulated sugar, 1/3 c. margarine, softened, 1 c. reduced fat sour cream, 3 egg whites (room temperature), 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.

Lemon Pound Cake

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