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Pistachio Lemon Pound Cake

Deborah, Taste and Tell
  • 150 minutes
  • Serves 9

INGREDIENTS

1 cup

butter, softened

1 1/2 cups

sugar

3

eggs, at room temperature

1 tsp

vanilla extract

2 tbsp

lemon juice

2 tsp

lemon zest

1 1/2 cups

flour

1/4 tsp

salt

1/8 tsp

baking powder

1/8 tsp

baking soda

1/2 cup

sour cream

1 1/2 cups

Diamond pistachios, coarsely chopped