This pound cake is rich, moist, and completely delicious, with just the right amount of citrus. Perfect for Sunday brunch, which is my favorite time to have it!
For the cake:
Grease a 10 in. tube pan or bundt pan and preheat oven to 325 degrees. Mix lemon zest and sugar together until sugar is fragrant. Cream sugar and butter. Beat in eggs and lemon juice. Add salt, flour, baking powder and combine. Stir in milk. Bake for 55-65 minutes, or until a toothpick inserted into cake comes out clean.
For the syrup:
Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Cool slightly and pour over cake. Let cake sit overnight to soak up the syrup for best results.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 12|
|Calories from Fat: 317 (34%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 20.7g||103 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 222.4mg||68 %|
|Sodium 331.8mg||11 %|
|Potassium 190.9mg||5 %|
|Total Carbohydrate 136.9g||40 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 133.8g|
|Protein 16.2g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 924
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.