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Hana Hou Lemon Pound Cake

Featured in the Honolulu Star-Advertiser on April 25, 2018.
Recipe compliments of Ginny Tiu.

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Ingredients:

Hana Hou Lemon Pound Cake

  • Non-stick cooking spray
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 (8-ounce) container sour cream
  • 3 large eggs
  • 2 1/4 cups flour

Glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoons lemon juice, or more to taste

Directions:

  1. Heat oven to 350°F.
  2. Coat 10-inch bundt with non-stick cooking spray.
  3. In a bowl of an electric mixer, combine all ingredients except flour.
  4. Mix on low.
  5. Gradually add flour; mix 3 more minutes.
  6. Pour into prepared pan and bake 60-70 minutes.
  7. Cool in pan 15 minutes.
  8. Remove from pan to cool completely.

Glaze:

  1. In a small bowl, mix sugar and lemon juice.
  2. Add more lemon juice, as necessary, to achieve desired consistency.
  3. Drizzle over cake.

Serves 8.

Approximate Nutrient Analysis per serving:
680 calories, 31 g total fat, 18 g saturated fat, 150 mg cholesterol, 250 mg sodium, 94 g carbohydrate, no fiber, 66 g sugar, 7 g protein

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