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By entertainingwithbeth.com

Beth's Lemon Pound Cake

Name: Beth's Lemon Pound Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup butter (240g), softened; 2 ½ cups (500g) sugar; 6 eggs, room temperature; 1 tbsp (15 ml) lemon zest; 2 ¾ cups (330g) sifted flour; 1 tsp (5 ml) salt; ¼ tsp (1.25 ml) baking soda; 1 cup (240 ml) sour cream, room temperature; 1 cup (100 g) of powdered sugar; 2-4 tbsp (30ml-60ml) heavy cream (depending on how thick you like it); 1 1/2 tbsp fresh lemon juice; zest of 1 lemon; a sprinkle of Lemon Thyme (optional)

11 steps

Prep:30minCook:40min

One of my favorite ways to use up lemons is either with homemade lemonade or my moist and delicious Lemon Pound Cake Recipe. It's quick, it's easy and oh so good! It makes for a great cake for Mother's Day, or Baby or Bridal showers!

Updated at: Fri, 18 Sep 2020 05:55:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories509.6 kcal (25%)

Total Fat22.6 g (32%)

Carbs72.2 g (28%)

Sugars50.6 g (56%)

Protein6.3 g (13%)

Sodium250.7 mg (13%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupbutter

softened

500gsugar

6eggs

room temperature

15mllemon zest

330gflour

sifted

5mlsalt

1.25mlbaking soda

1 cupsour cream

room temperature

1 cuppowdered sugar

30mlheavy cream

depending on how thick you like it

1 ½ Tbspfresh lemon juice

1zest of lemon

Lemon Thyme

optional

Instructions

Step 1

Preheat oven to 350F/176C degrees.

Step 2

Spray on Bundt pan with baking spray.

Step 3

Sift together the flour, salt and baking powder and set aside.

Step 4

Cream together butter and sugar until very light and fluffy.

Step 5

Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).

Step 6

Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.

Step 7

Add zest and stir

Step 8

Then remove the electric mixer and with a spatula, fold in the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)

Step 9

Bake for 35-40 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.

Step 10

Place sugar in a bowl, whisk in heavy cream until smooth and no lumps appear. Then add juice. Spoon over cake until it drips over the sides. Garnish with lemon zest and lemon thyme. Allow to set.

Step 11

Serve with homemade whipped cream! (a few fresh strawberries, raspberries, blueberries or blackberries served alongside is also great with this too!)

View on entertainingwithbeth.com

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