Lemon Pound Cake

READY IN: 55mins
Recipe by love4culinary

A tangy treat.

Top Review by iLuv2cook 2

I followed recipe to the letter, and unsure as to what went wrong, too. I initially baked it for 30-35 minutes the color was a beautiful golden brown and as the other reviewer mentions, the entire center was NOT done. I put it in for another 10-15 minutes this time covering it with aluminum so it wouldn't get any darker on top. By now, it seemed liked it was cooked throughout, nice and even on top, except the second I took it out of the oven the entire center section flopped (in front of my eyes! )from one end of my 9x5 loaf to the other end. The taste was very tangy and lemony ~ very refreshing for the summertime, but something did go wrong. We kinda ate around it. I would remake if I can figure out my error!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cream butter.
  3. Add granulated sugar, and beat until light and fluffy.
  4. Add lemon zest, lemon juice, and sour cream.
  5. Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt.
  6. Beat egg whites until stiff peaks form.
  7. Add flour mixture to butter mixture in increments until combined.
  8. Fold in eggwhites.
  9. Spread into lightly greased loaf pan.
  10. Bake in preheated oven for 55 minutes.
  11. Cool on a wire rack.

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