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Lemon Pound Cake Recipe
Ingredients
Cake
- 1 1/3 cups granulated sugar
- 3/4 cup butter, softened
- 1 tablespoon fresh lemon juice
- 3 eggs
- 1 1/2 cups all-purpose flour
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
Glaze
- 1/2 cup powdered sugar
- 3 teaspoons fresh lemon juice
| PREP TIME 25m |
COOK TIME 3h35m |
TOTAL TIME 4h |
YIELD 10 servings |
|---|
Instructions
- Heat oven to 350°F. Grease with shortening 9x5-inch loaf pan; lightly flour.
- In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy.
- Add 1 tablespoon lemon juice and the eggs; beat until well mixed.
- Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
- Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
- Turn upside down onto cooling rack. Cool completely, about 2 hours.
- In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.
A recipe from Pillsbury
2019-12-18
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