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Lemon Pound Cake

3/4 cup granulated sugar
1/3 cup butter or margarine, softened
1 cup sour cream
3 egg whites
1 tablespoon lemon juice
Grated rind of 1 lemon
2 1/2 cups all-purpose flour
1 teaspoon baking soda
A grating of fresh nutmeg
Lemon Syrup

Beat the sugar and butter together until light and fluffy. Add the sour cream, egg whites, lemon juice and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth. Pour into a greased and floured loaf pan. Bake in a preheated 350 degrees F oven for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean.  Cool on a wire rack.

Spoon the warm lemon syrup over the cake, allowing it to soak in.  Makes 1 cake to serve 8 to 12.

Lemon Syrup
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water

Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. Makes about 3/4 cup (180 ml).

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