Lemon Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, buttery lemon pound cake with tender crumb and bright lemon flavor, finished with a light syrup and vanilla glaze. An elegant but approachable cake for any occasion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/2 cups (212g) all-purpose flour ((scoop and level to measure), plus more for dusting pan)
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp (heaping) salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, (brought to room temperature)
- 2 Tbsp (9g) lemon zest ((from 2 large lemons))
- 1/4 cup (60ml) avocado oil (or olive oil, divided)
- 3 large eggs, (brought to room temperature)
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream, (brought to room temperature)
- 1 Tbsp fresh lemon juice
- 3 Tbsp granulated sugar
- 2 Tbsp fresh lemon juice
- 1/2 cup powdered sugar
- 1 1/2 to 2 Tbsp heavy cream
- 1/4 tsp vanilla extract
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 99mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.