Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12
Ingredients: Arm & Hammer Fridge-N-Freezer Baking Soda; Cake Mate Sugar, Blue; Morton Iodized Salt, 26 Ounce; Value Corner Vanilla Flavor, Imitation; O Organics Sugar, Organic, Powdered; Lucerne Table Cream, Light; ZYN Lemon Ginger; Land O Lakes Butter, with Olive Oil & Sea Salt; Daisy Light Sour Cream; Del Monte Pineapple, Mango And Guava Juice; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

Serves 12

20 mins prep

75 mins cook

95 mins total

A delicious lemon pound cake made with butter, sugar, eggs, and flavored with lemon juice and zest. Topped with a lemon butter cream icing glaze, this cake is perfect for any occasion.

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0 servings

tspbaking soda

cupsugar

tspsalt

tspvanilla extract

cuppowdered sugar

tbspheavy cream

lemon zest

ozbutter

cupsour cream

cupjuice

cupall purpose flour

organic eggs

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1: Cream butter and sugar until well combined.

2: In a separate bowl, mix the baking soda and salt with the flour.

3: Alternate adding the flour and sour cream to the creamed butter and sugar, starting and ending with flour.

4: Add lemon juice, vanilla extract, and lemon zest.

5: For the icing glaze, mix powdered sugar, 1.5 sticks of butter, lemon zest, juice of one lemon, and 1 tablespoon of heavy cream.

6: Bake on 325° for 70 to 75 minutes or until a toothpick comes out clean.

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