Grandmother’s Lemon Pound Cake

Prep Time: 20 minutes
Cook Time: 25 minutes to 50 minutes depending on cake pan you use
Serving Size: 3 mini loaves or 1 large pound cake

Ingredients

3/4 cup of cane sugar or white

1 stick of unsalted butter

1 cup of sour cream or greek yogurt

3 egg whites

3 Tablespoon milk 2% or whole

1-1/2 Tablespoon of lemon juice

Zest of entire large lemon or 2 small

2 cups of all purpose flour

1 teaspoon of baking powder

1/2 teaspoon of nutmeg

1/2 teaspoon salt

1 teaspoon cinnamon

LEMON SIMPLE SYRUP

1/2 cup cane sugar

1/4 cup of water

1/4 cup of freshly squeezed lemon juice

Instructions

Preheat oven to 350 and grease mini bundt cakes, mini loaf pan or large loaf pan. I would not recommend large bundt cake, but large loaf pan is great

Get all ingredients together and mixer. In a medium size bowl, combine the flour, cinnamon, salt, nutmeg and baking soda and set aside.

Beat the sugar and softened butter until creamy. Add the greek yogurt/sour cream, egg whites, lemon juice, lemon zest and milk and beat until smooth, do not over mix.

Add the flour mixture slowly and mix until just combined. The mixture will be thick.

Pour into the prepared pan, bake for 25-30 minutes in small pan or 45 minutes in large. Insert a toothpick to make sure it’s cooked all the way through. If you are cooking with dark pans it can speed up cooking time so stay close.

Let rest for 5 minutes before moving to a wire rack. Cover the wire rack with wax paper to not get lines on your pound cake.

While it cooks, make the simple syrup.

Combine all ingredients in a small saucepan and bring to a boil over medium high heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. I recommend pouring it into a glass jar. You will want to use all of this.