Recipe for cooking lemon pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Lemon Pound Cake

3/4 c. sugar
1/3 c. butter or butter replacement, softened
1 c. sour cream
3 egg whites
1 Tbsp. lemon juice
Grated rind of 1 lemon
2 1/2 c. all-purpose flour
1 tsp. baking soda
A grating of fresh nutmeg
Lemon Syrup

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 350 degrees F oven for 40 to 50 mins., until a wooden pick 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.  Makes approximately 1 cake to serve 8 to 12.

Lemon Syrup
1/2 c. sugar
1/4 c. fresh lemon juice
1/4 c. water

Combine all ingredients in a sm. saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. Makes approximately about 3/4 c. (180 ml).