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I admit it, I am *not* a fan of the flavor lemon, but this cake is rich, yummy, and perfect for any brunch, dessert, or really any time you wish to serve it.
3/4 cup (180 ml) sugar 1/3 cup (80 ml) butter or margarine, softened 1 cup (250 ml) sour cream 3 egg whites 1 Tbs (15 ml) lemon juice Grated rind of 1 lemon 2+1/2 cups (675 ml) all-purpose flour 1 tsp (5 ml) baking soda A grating of fresh nutmeg 1 recipe lemon syrup (see below) Beat the sugar and bitter 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 (180C) 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. Makes 1 cake to serve 8 to 12. Lemon Syrup 1/2 cup (125 ml) sugar 1/4 cup (60 ml) fresh lemon juice 1/4 cup (60 ml) water 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. Makes about 3/4 cup (180 ml). Bon appetit from the Chef and staff at World Wide Recipes Reprinted with permission Go To Page: 1
The copyright of the article Lemon Pound Cake in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Lemon Pound Cake in print or online must be granted by the author in writing.
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