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    Lemon Pound Cake

    Recipe Link:

    List of Ingredients

    3/4 cup (180 ml) sugar
    1/3 cup (80 ml) butter or margarine, softened
    1 cup (250 ml) sour cream
    3 egg whites
    1 Tbs (15 ml) lemon juice
    Grated rind of 1 lemon
    2+1/2 cups (675 ml) all-purpose flour
    1 tsp (5 ml) baking soda
    A grating of fresh nutmeg
    1 recipe lemon syrup (see below)


    Beat the sugar and bitter together until light and fluffy. Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth. Pour into a greased and floured loaf pan. Bake in a preheated 350F (180C) oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Spoon the warm lemon syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to 12.

    Lemon Syrup

    1/2 cup (125 ml) sugar
    1/4 cup (60 ml) fresh lemon juice
    1/4 cup (60 ml) water

    Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. Makes about 3/4 cup (180 ml).




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