This buttery pound cake allows the option of making a large loaf or three mini loaves (in case you want to serve one right away).
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2010
MethodIn large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in lemon rind, lemon juice and vanilla.
In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into greased and floured 9- x 5-inch (2 L) loaf pan.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Wrap in plastic wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 1 month.)
Glaze: In small bowl, whisk sugar with lemon juice; pour over cake, spreading over top and letting drip down sides.
Nutritional facts Per each of 12 servings: about
- Sodium 180 mg
- Protein 4 g
- Calories 237.0
- Total fat 10 g
- Cholesterol 72 mg
- Saturated fat 5 g
- Total carbohydrate 34 g
- Iron 6.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 3.0