Ingredients for Lemon Pound Cake With Lemon Syrup
- ½ cup granulated sugar (for syrup)
- 1 cup (2 sticks) softened unsalted butter
- 1 cup sour cream
- 2 large eggs
- ¼ cup fresh lemon juice (for syrup)
- Lemon, Rind Of
- All Purpose Flour
- 1 teaspoon baking soda
- Fresh Nutmeg
- Fresh Lemon Juice
- 2 tablespoons water (for syrup)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Pound Cake With Lemon Syrup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Pound Cake With Lemon Syrup
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup sour cream.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup fresh lemon juice and the zest of 2 lemons.
- Pour batter into the prepared loaf pan and bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the Lemon Syrup:** In a small saucepan, combine ½ cup granulated sugar, ¼ cup fresh lemon juice, and 2 tablespoons water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Remove from heat and let cool slightly.
- Once the cake is completely cool, drizzle the lemon syrup evenly over the top, allowing it to soak in.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
126g
Fat
55g
Carbs
21g
