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Lemon Pound Cake

Prep Time:
30 min
Cook Time:
1 hr 30 min
Total Time:
4 hr 0 min
Yield:
16 servings

Ingredients

  • Baking Spray with Flour
  • 2 3/4 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1/4 teaspoon baking soda
  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon extract
  • 1 cup sour cream
  • 2 tablespoons grated lemon peel

Instructions

  1. HEAT oven to 325°F. Coat a 10-inch tube pan with baking spray with flour. Stir together flour and baking soda in small bowl.
  2. BEAT butter in large bowl with electric mixer at medium speed about 30 seconds. Gradually add sugar and continue beating 7 minutes or until mixture is fluffy and sugar is dissolved.
  3. BEAT in eggs, one at a time, beating well after each addition. Stir in lemon juice and extract. Gradually add flour mixture and sour cream, beating on low speed just until combined. Fold in lemon peel.
  4. SPREAD batter in prepared pan. Bake 80 to 90 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Nutrition

Serving Size (1 slice, 1/16 of cake), Calories 380 (Calories from Fat 140), Total Fat 16g (Saturated Fat 9g, Trans Fat 1g), Cholesterol 105mg, Sodium 160mg, Total Carbohydrate 55g (Dietary Fiber 1g, Sugars 38g), Protein 5g; Percent Daily Value*: Vitamin A 10%, Vitamin C 2%, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.

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