Spend with Pennies · by Holly Nilsson★ 5.0 (124)
Lemon Pound Cake
NUTRITION · PER SERVING90M COOK
CAL 13%·PRO 8%
CARBS 37G57% OF CAL
2G FIBER10G OTHER26G TOTAL SUGAR
FAT 11G40% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and tangy lemon pound cake with a simple glaze. Bright citrus flavor balanced with buttery richness. Perfect paired with coffee or tea.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup butter (softened)
- 3 eggs (room temperature)
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon melted butter
- 2-3 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 90M
CAL 13%·PRO 8%
CARBS 37G57% OF CAL
2G FIBER10G OTHER26G TOTAL SUGAR
FAT 11G40% OF CAL
6G SAT6G UNSAT
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
- 1h 10m
- Sodium
- 99mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 26mg
- Iron
- 0.81mg
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.