Lemon Pound Cake Loaves

“My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch!” —Lola Baxter, Winnebago, Minnesota

Lemon Pound Cake Loaves recipeTaste of Home
Lemon Pound Cake Loaves
Lemon Pound Cake Loaves
Servings Prep Time Cook Time
2mini-loaves (6 slices each) 20minutes 35minutes
Servings Prep Time
2mini-loaves (6 slices each) 20minutes
Cook Time
35minutes
Ingredients
Portions: mini-loaves (6 slices each)
Units:
Ingredients
Portions: mini-loaves (6 slices each)
Units:
Instructions
  1. Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
  3. Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in centre comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a small bowl, mix icing ingredients. Spoon over loaves.
  5. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Recipe Notes

For large loaf: Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in centre comes out clean. Ice as directed. Yield: 1 loaf (12 slices).

Nutrition Facts

1 slice: 262 calories, 10g fat (6g saturated fat), 58mg cholesterol, 201mg sodium, 39g carbohydrate (25g sugars, 1g fibre), 3g protein.