Sour Cream Lemon Pound Cake
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Immaculate Bites · by Imma Adamu★ 5.0 (24)

Sour Cream Lemon Pound Cake

NUTRITION · PER SERVING70M COOK
CAL 24%·PRO 13%
CARBS 69G56% OF CAL
3G FIBER0G ADDED0G INTRINSIC16G OTHER50G TOTAL SUGAR
FAT 21G39% OF CAL
12G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist lemon pound cake made with sour cream and finished with a refreshing lemon glaze. Citrusy and tender, it's a light, classic dessert that works year-round.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 8 ounces (225g) unsalted butter (at room temperature)
  • 2 cups (400g) granulated sugar
  • ¾ cup (170g) sour cream (at room temperature)
  • 5 large eggs
  • 2½ cups (300g) all-purpose flour
  • 1 pinch salt ((optional))
  • 2 teaspoons (10g) baking powder
  • 1 medium lemon, (juiced and zested (about 3 tablespoons of juice and 1 tablespoon of zest))
  • 2 teaspoons (10ml) vanilla (or almond extract)
  • 1¾ cups (200g) powdered sugar
  • 1 lemon, (zested and juiced (about 3 tablespoons (45ml) of juice and 1 tablespoon (6g) zest))
  • ½ teaspoon (2-3ml) almond extract
  • 1-2 teaspoons (5-10g) salted butter
  • 1 tablespoon (15ml) water ((adjust to desired thickness))
PREP
15M
SODIUM
39MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.