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Lemon Pound Cake




Source of Recipe


The chef at wwrecipes - week of June 22, 1998.


Recipe Introduction


I like pound cakes not only for their texture and flavor, but for their versatility as well. Eat this all by itself, or toast it for a breakfast treat, or use it as a base for your favorite ice cream or sweet sauce.


List of Ingredients




3/4 cup (180 ml) sugar
1/2 cup (125 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)

Recipe



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 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).