Lemon Pound Cake with Lemon Syrup

READY IN: 55mins
Recipe by spatchcock

Really great lemon pound cake. The syrup makes this even more decadent. Lemon lovers, look out!

Top Review by Caryn

This recipe is more of a lemon bread than a lemon pound cake. It is moist with a light lemon flavor (if you use dried lemon peel add a bit of lemon extract because your flavor will suffer using dried peel vs. fresh) but not heavy like a pound cake with all the eggs and butter. I cooked my lemon syrup longer than the recipe required to make a true syrup to brush over the top of the loaf. I could also see making a lemon glaze to put over the top of the loaf rather than the syrup which would make for a nice presentation. Thanks for the recipe!

Ingredients Nutrition

Directions

  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.

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