LEMON-DRIZZLE POUND CAKE
Serve them this delicious Lemon-Drizzle Pound cake for dessert tonight. This easy Lemon-Drizzle Pound Cake is prepped and ready for the oven in just 15 minutes.
Provided by My Food and Family
Categories Dairy
Time 2h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Grease and flour 9x5-inch loaf pan. Cover bottom of prepared pan with parchment; spray with cooking spray.
- Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add flour mixture alternately with sour cream, mixing after each addition just until blended. Stir in lemon zest and 1 Tbsp. juice. Pour into prepared pan.
- Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Whisk powdered sugar and remaining lemon juice until blended; drizzle over cake.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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