Lemon Pound Cake With Lemon Syrup Recipe

Name: Lemon Pound Cake With Lemon Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1/2 cup butter or 1/2 cup margarine, softened; 1 cup sour cream; 3 egg whites; 1 tablespoon lemon juice; 1 grated lemon, rind of; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; fresh nutmeg; Lemon Syrup; 1/2 cup sugar; 1/4 cup fresh lemon juice; 1/4 cup water

Servings: persons

3/4 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
1 cup sour cream
3 egg whites
1 tablespoon lemon juice
1 grated lemon, rind of
2 1/2 cups all-purpose flour
1 teaspoon baking soda
fresh nutmeg
Lemon Syrup
1/2 cup sugar
1/4 cup fresh lemon juice
1/4 cup water

1
Beat the sugar and butter together until light and fluffy.
2
Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
3
Add the flour, baking soda, and nutmeg and beat until smooth.
4
Pour into a greased and floured loaf pan.
5
Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
6
Cool on a wire rack.
7
Spoon the warm lemon syrup over the cake, allowing it to soak in.
8
Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
9
Cool slightly before pouring over cake.

954

kcal

Calories

Fat

128

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 13 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup butter or 1/2 cup margarine, softened, 1 cup sour cream, 3 egg whites, and more.

Yes, Lemon Pound Cake With Lemon Syrup 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 With Lemon Syrup

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