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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (90g) Recipe makes 12 servings |
||
| Calories 286 | ||
| Calories from Fat 89 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 6.2g | 30% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 319mg | 13% | |
| Potassium 73mg | 2% | |
| Total Carbohydrate 45.5g | 15% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 26.8g | ||
| Protein 4.6g | 9% | |
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Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 1/2 cup sour cream
- 2 1/4 cups flour
- 1 cup powdered sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 egg whites
Directions
1
Preheat oven to 350°F.2
Cream butter.3
Add granulated sugar, and beat until light and fluffy.4
Add lemon zest, lemon juice, and sour cream.5
Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt.6
Beat egg whites until stiff peaks form.7
Add flour mixture to butter mixture in increments until combined.8
Fold in eggwhites.9
Spread into lightly greased loaf pan.10
Bake in preheated oven for 55 minutes.11
Cool on a wire rack.
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Featured Reviews for This Recipe
From: iLuv2cook 2
On Jul 21, 2006
I followed recipe to the letter, and unsure as to what went wrong, too. I initially baked it for 30-35 minutes the color was a beautiful golden brown and as the other reviewer mentions, the entire center was NOT done. I put it in for another 10-15 minutes this time covering it with aluminum so it wouldn't get any darker on top. By now, it seemed liked it was cooked throughout, nice and even on top, except the second I took it out of the oven the entire center section flopped (in front of my eyes! )from one end of my 9x5 loaf to the other end. The taste was very tangy and lemony ~ very refreshing for the summertime, but something did go wrong. We kinda ate around it. I would remake if I can figure out my error!
From: Sackville
On Dec 24, 2005
I had a mixed experience with this cake. When I first took it out of the oven the top was a deep golden brown and I'd baked it for 35 minutes. A skewer came out clean so I left it to sit for 10 minutes and then went to turn it out of its pan. Batter went everywhere because the inside was still very runny! So, we ate the cooked crust and put the batter that was still in the pan back in the oven for 30 minutes. This time it cooked up rather well, with a lovely light texture and lemon taste. I think maybe the problem was in the size of my loaf pan so it would be good to know exactly what size pan to use.
From: NcMysteryShopper
On Jul 17, 2005
Nice lemoney flavored pound cake! The time was more like 30-35 minutes for me. Mine was a bit spongey - but so delicious!!!! We ate it with black cherries and whipped cream! Yum!
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