Belly Full · by Amy Flanigan★ 5.0 (1)
Lemon Pound Cake
NUTRITION · PER SERVING65M COOK
CAL 19%·PRO 9%
CARBS 64G66% OF CAL
1G FIBER20G OTHER43G TOTAL SUGAR
FAT 13G31% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, moist lemon pound cake with tangy lemon flavor throughout and a smooth citrus glaze. Dense, tender crumb with bright citrus notes.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups cake flour (, spoon & leveled )
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (, softened to room temperature)
- 1 cup granulated sugar
- 2 large eggs (, at room temperature)
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/4 cups powdered sugar
- 2-3 tablespoons lemon juice
At a glance
PER SERVING · TIME 65M
CAL 19%·PRO 9%
CARBS 64G66% OF CAL
1G FIBER20G OTHER43G TOTAL SUGAR
FAT 13G31% OF CAL
8G 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
- 15m
- Cook
- 50m
- Sodium
- 179mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.