** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Nothing beats a homemade cake in taste and the feeling of satisfaction when done. That being said, there are other recipes that are easier and might even taste as well or better than I think this recipe will. I only say this because I'm not a fan of sour cream. Whatever you do, use real lemon juice and not the stuff that comes in a bottle.
1.
Grease and flour 9"x5" loaf pan.
Preheat oven to 325F.
2.
On waxed paper, combine flour,baking powder, and baking soda; set aside.
3.
In large bowl, with mixer at high speed, beat sugar and butter until
light and fluffy, about 5 minutes.
Reduce speed to low, beat in eggs, 1 at
a time, until blended.
Add flour mixture alternately with sour cream,
beating until well mixed.
Stir in lemon peel by hand.
4.
Pour batter into loaf pan.
Bake 1 to 1 1/4 hours until toothpick
inserted in center comes out clean.
5.
Prepare glaze: In cup, mix lemon juice and sugar.
Spoon lemon juice
mixture evenly over hot cake in pan.
Cool cake in pan on wire rack.
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Dietary Notes:
This recipe is very low-sodium with 104.58mg per serving
This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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