Lemon Pound Cake with Lemon Syrup
"Really great lemon pound cake. The syrup makes this even more decadent. Lemon lovers, look out!"
- Ready In:
- 55mins
- Ingredients:
- 12
- 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
- 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.
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Reviews
-
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! -
Great pound cake! I made a mistake and added 1/4 cup of lemon juice to the cake instead of the glaze, but it was very good anyway. Thanks, Carole -
This is way too much work for the product you get. I thought the cake was a bit too dense. However, I used bread flour, so maybe this messed it up. I think a glaze would be much better rather than the sauce which only soaked through the very middle of the cake -- I poured it over each piece after I sliced it. I will not make this again -- sorry. -
I didn't make the cake, but I used this Lemon Syrup to brush on top of recipe #231356, and it was a 5 star combination! The syrup really added a lemmony zip, and it was so simple! -
This is completely DELICIOUS- tangy and sweet and the syrup makes it so moist. I served the cake with syrup and a bit of decorative rind with a dop of natural yoghurt on the side- added extra tang (and fewer calories than cream!)
Tweaks
-
Great pound cake! I made a mistake and added 1/4 cup of lemon juice to the cake instead of the glaze, but it was very good anyway. Thanks, Carole
RECIPE SUBMITTED BY
spatchcock
United States
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