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