Lemon Pound Cake with Lemon Syrup

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

• Ready In: 55 mins
• Serves: 8-12

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

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.