Serve them this delicious Lemon-Drizzle Pound cake for dessert tonight. This easy Lemon-Drizzle Pound Cake is prepped and ready for the oven in just 15 minutes.
What You Need
Original recipe yields 12 servings
2 cups flour
1/4 tsp. baking soda
3/4 cup butter, softened
2 cups granulated sugar
4 egg s
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Zest and 2 Tbsp. juice from 1 lemon, divided
1/2 cup powdered sugar
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Let's Make It
Heat oven to 325°F.
Grease and flour 9x5-inch loaf pan. Cover bottom of prepared pan with parchment; spray with cooking spray.
Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add flour mixture alternately with sour cream, mixing after each addition just until blended. Stir in lemon zest and 1 Tbsp. juice. Pour into prepared pan.
Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Whisk powdered sugar and remaining lemon juice until blended; drizzle over cake.
For a change of pace, prepare using the zest and juice from an orange or lime.
You'll know it is a special occasion when the aroma from this special treat fills the house.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.