Photo: David Holifield
Classic Lemon Pound Cake
14 ingredients
Serves 6.
openrecipes
This classic lemon cake is best prepared a day in advance, which will allow the sugary lemon syrup time to infuse the cake with added moisture and flavor. Serve the cake with fresh sliced strawberries—a favorite springtime berry and a wonderful partner for lemons—and lightly whipped cream to spoon alongside.
Estimated Nutrition (whole recipe, rough)
807
Calories
22g
Protein
28g
Fat
114g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups cake flour
- 2 tsp. baking powder
- 1 tsp. salt
- 24 Tbs. (3 sticks) unsalted butter
- 1/2 lb. cream cheese
- 2 cups sugar
- 6 eggs
- 2 tsp. vanilla extract
- 1 Tbs. finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 Tbs. finely grated lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- Lemon slices for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes