Lemon Pound Cake | Tina T Farm

Tina T Farm

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

Print recipe

Lemon Pound Cake

Serves 1220 mins prep75 mins cook

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.

0 servings

What you need

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup sugar

tsp salt

tsp vanilla extract

cup powdered sugar

tbsp heavy cream

lemon zest

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

cup sour cream

Del Monte Pineapple, Mango And Guava Juice

cup juice

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

organic eggs

Shop Recipe

Instructions

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.

View original recipe