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Lemon Pound Cake

Photo & Recipe Credit: Diane Roark - RecipesForOurDailyBread.com

15MIN
75MIN
12

Directions

1
With an electric mixer, cream together 1 cup butter (2 sticks), softened and 1/2 cup butter flavoring shortening.


2
Add 3 cups of sugar to the creamed butter and shortening. This is an important step. Cream these ingredients for 3 to 5 minutes until it is nice and fluffy.


3
Add 5 eggs one at a time just until the egg yolks disappear, about 1 to 2 minutes.


4
Blend in 3/4 cup of sour cream.


5
Add 1 teaspoon lemon flavoring.


6
Next, add 1 teaspoon salt and 1 teaspoon baking powder to the mixture.


7
Alternate the 3 cups all-purpose flour with 3/4 cup buttermilk just until blended.


8
Add 1 tablespoon fresh lemon juice.


9
Add 1 tablespoon lemon zest.


10
Preheat oven 325 degrees.


11
Bake 325 degrees for 1 hour and 15 minutes. Allow the cake to completely cool about 20 to 30 minutes.


12
Lemon Glaze: Mix the powdered sugar and lemon juice until smooth. Drizzle on cake after it cools.


  • 1 cup Hiland Dairy Butter (2 sticks), softened
  • 1/2 cup butter flavoring shortening
  • 3 cups of sugar
  • 5 eggs
  • 3/4 cup of Hiland Dairy Sour Cream
  • 1 tsp. lemon flavoring
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 3 cups all-purpose flour
  • 3/4 cup Hiland Dairy Buttermilk
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp. lemon juice
  • Spring Color Sprinkles (optional)
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Nutritional Facts Coming soon.


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