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Lemon Pound Cake
Source: dLife

A rich and flavorful lemon cake drizzled with lemon syrup.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 240.1
Total Carbs 40.9 g
Dietary Fiber 0.6 g
Sugars 16.8 g
Total Fat 7.4 g
Saturated Fat 2.4 g
Unsaturated Fat 0.2 g
Potassium 76.9 mg
Protein 3.8 g
Sodium 221.9 mg
Dietary Exchanges
1 1/2 Fat , 1 Other Carbs , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Cake Ingredients
0 3/4 cup  sugar
0.3333 cup  margarine
1 cup  reduced fat sour cream
3 each  egg whites
2 tsp  fresh lemon juice
1 tbsp  fresh lemon peel
2 1/2 cup  Flour, cake, white, enriched, unsifted
1 tsp  baking soda
0 1/4 tsp  salt

Lemon Syrup Ingredients
0.6667 cup  powdered sugar
0 1/4 cup  fresh lemon juice
3 tbsp  cold water
  1. Preheat oven to 350 degrees F.
  2. To make Cake: Using electric beaters, beat sugar and margarine until light and fluffy. Blend in sour cream, egg whites, lemon juice, and lemon rind. Combine flour, baking soda, and salt and gradually beat into sugar mixture. Beat 1 minute or until smooth.
  3. Pour batter into a greased 6-cup fluted cake pan.
  4. Bake cake 40 to 50 minutes or until a toothpick comes out clean. Let cool 20 minutes in pan; flip out onto a wire rack.
  5. To make Lemon Syrup: Heat sugar, lemon juice, and water in a pot to a boil, stirring continually until all sugar is dissolved. Let cool slightly.
  6. Using a fork, poke holes in top of cake and drizzle warm Lemon Syrup over cake. Dust with powdered sugar.

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