Nickel Allergy Friendly Old-Fashioned Lemon Pound Cake

Total time1 hr 55 min

Prep time20 min

Cook time1 hr 5 min

Nickel Allergy Friendly Old-Fashioned Lemon Pound Cake

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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¼ tsp baking powder
¼ tsp fine salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ½ cups granulated sugar
3 large eggs, at room temperature
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup sour cream, at room temperature

For the glaze

1 cup powdered sugar, sifted
3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess. Alternatively, line the pan with parchment paper, leaving an overhang on the long sides.
2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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