Lemon Pound Cake with Lemon Syrup

• sugar↗3⁄4 cup
• butter or 1/2 cup margarine, softened↗1⁄2 cup
• sour cream↗1 cup
• egg whites↗3
• lemon juice↗1 tablespoon
• grated lemon, rind of1
• all-purpose flour↗2 1⁄2 cups
• baking soda↗1 teaspoon
• fresh nutmeg↗
• Lemon Syrup↗
• sugar↗1⁄2 cup
• fresh lemon juice↗1⁄4 cup
• water↗1⁄4 cup

Step-by-step instructions

1. 1

   Beat the sugar and butter together until light and fluffy.

2. 2

   Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.

3. 3

   Add the flour, baking soda, and nutmeg and beat until smooth.

4. 4

   Pour into a greased and floured loaf pan.

5. 5

   Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.

6. 6

   Cool on a wire rack.

7. 7

   Spoon the warm lemon syrup over the cake, allowing it to soak in.

8. 8

   Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.

9. 9

   Cool slightly before pouring over cake.