Lemon Pound Cake
Pound cakes are good not only for their texture and flavor, but for their versatility as well. This can be eaten all by itself, or you could toast it for a breakfast treat.
3/4 cup sugar
1/2 cup butter or margarine, softened
1 cup sour cream
3 egg whites
1 tablespoon lemon juice
Grated rind of 1 lemon
2-1/2 cups all purpose flour
1 teaspoon baking soda
Grated fresh nutmeg
1 recipe lemon syrup (see below)
Beat the sugar and butter 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 350 degrees 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. Recipe makes 8 to 12 servings Lemon Pound Cake.
Pound cakes are good not only for their texture and flavor, but for their versatility as well. This can be eaten all by itself, or you could toast it for a breakfast treat, or use it as a base for your favorite ice cream or sweet sauce, like the following recipe.
1/2 cup sugar
1/4 cup fresh lemon juice
1/4 cup 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. Recipe makes about 3/4 cup.
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