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Plantation Pound Cake recipe

A deliciously dense, buttery citrus-scentednut pound cake.

Recipe: Plantation PoundCake

1 3/4 cups all-purpose flour
1 teaspoon grated lemon peel
3/4 teaspoon baking soda
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup granulated sugar
4 large eggs
1/2 cup sour cream
1 teaspoon lemon juice
1 cup finely ground nuts
Frosting or confectioners’ (powdered) sugar

  • Stir together flour, lemon peel, bakingsoda and salt, if desired. Set aside.
  • In large mixing bowl, beat together butterand sugar at medium speed until light and fluffy. Beat in eggs,sour cream and lemon juice until thoroughly blended. On low speed,beat in flour mixture, 1/2 cup at a time, just until blended.
  • Pour half of the mixture into greasedand floured 9 x 5 x 3-inch loaf pan. Sprinkle with nuts. Topwith remaining batter. With narrow spatula, gently swirl throughbatter to marble.
  • Bake in preheated 325°F (160°C)oven until cake tester inserted near center comes out clean,about 60 to 70 minutes. Cool on wire rack 10 minutes. Removefrom pan and cool completely.
  • Frost or dust with confectioners’sugar.

    Makes 1 loaf cake or 8 servings.

    Recipe provided courtesy of The AmericanEgg Board.

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