Nutritional Info

Nutrition Facts

Serving Size 1 (62g)

Calories 326
Calories from Fat 219 (67%)
Amount Per Serving %DIV
Total Fat 24.3g 37%
Saturated Fat 6g 30%
Monounsaturated Fat 16.5g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 109.4mg 5%
Potassium 2.8mg 0%
Total Carbohydrate 25g 8%
Dietary Fiber 0.1g 1%
Sugars 24.2g
Protein 0.5g 1%

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Recipe Description
The pound cake was created by the British in the early 1700s. Not too surprising is how the cake was named. The original versions contained one pound each of butter, sugar, eggs, and flour and no leavening. Back in those "good old days," most people couldn't read, so remembering a pound of each made life a lot easier if you wanted a good cake. Today, both baking powder and salt are used for the leavening, although salt is not needed for anything other than extending the shelf life. Try this one for a really special occasion. You and your guests will rave over it.
Prep time
20 min
Cook time
1 hr 25 min
Ready In
1 hr 45 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  featherweight baking powder
3 Cup(c)  unbleached, all purpose flour
2 Teaspoon(t)  lemon zest, grated
1 Tablespoon(T)  poppy seeds
2 Teaspoon(t)  lemon extract or flavoring
1 Cup(c)  light or regular sour cream
6   large eggs
3 Cup(c)  white granulated sugar
1 Cup(c)  unsalted butter, at room temperature

Preparation

Spray a bundt pan with nonstick cooking spray and dust lightly with flour. Preheat the oven to 350°F. Using a heavy duty electric mixer, cream together the butter and sugar in a medium to large mixing bowl, adding the sugar 1 cup at a time. Beat until light and fluffy. Beat in 1 egg at a time until thoroughly mixed. Add the sour cream and lemon extract and beat until smooth. Add the poppy seeds and lemon zest and beat until mixed. Mix in the flour. When the oven is at temperature and you're ready to put the batter in the pan, mix in the baking powder. Immediately scrape the batter into the bundt pan and place into the preheated oven. Bake at 350°F for 1 hour and 15 to 25 minutes. Test with a long toothpick. When the toothpick comes out dry, cake is done. Remove the cake from the oven and let stand for 10 or 15 minutes in the pan to cool. When ready, remove on a serving plate or cake platter. Place the platter on top of cake (face down), and invert. Serve as is or for a nice lemon glaze, stir together 2 cups confectioners' sugar with 5 to 6 tablespoons of freshly squeezed lemon juice. Spread over warm pound cake.

Additional notes

The cake will yield 24 to 30 servings if cut into thinner slices.

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