Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 tsp. baking pwd.; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 c. sour cream; 1/2 c. milk; 1/3 c. sugar; 1/4 c. vegetable oil; 1 lrg. beaten egg; 2 TBSP lemon juice; 1 tsp. grated lemon zest; 3 pt. strawberries

Servings: persons

2 c. flour
1 tsp. baking pwd.
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1/2 c. milk
1/3 c. sugar
1/4 c. vegetable oil
1 lrg. beaten egg
2 TBSP lemon juice
1 tsp. grated lemon zest
3 pt. strawberries

1
Preheat the oven to 350u00b0.
2
Coat 8 by 4 inch loaf pan with nonstick cooking spray.
3
Combine flour, baking powder, baking soda and salt in large bowl.
4
Combine sour cream, milk, sugar, oil, beaten egg, lemon juice and lemon zest in medium bowl.
5
Stir sour cream mixture into flour mixture until well combined; pour batter into prepared loaf pan.
6
Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
7
Let cake cool in pan on wire rack 20 to 25 minutes before removing from pan; cool completely on wire rack.
8
Slice cake and serve with washed strawberries.
9
Cover any leftover cake with plastic wrap and store tightly sealed in the refrigerator.

785

kcal

Calories

Fat

121

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 12 ingredients. The key ingredients include: 2 c. flour, 1 tsp. baking pwd., 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.

Lemon Pound Cake

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