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Moist Lemon Pound Cake

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A delightful lemon pound cake that is rich, tender, and refreshingly flavorful, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream, beginning and ending with the dry ingredients.
  6. Stir in lemon zest, lemon juice, and vanilla extract until well combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with a drizzle of lemon glaze on top, fresh berries, or whipped cream. Store in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://www.simplefamilydishes.com/moist-lemon-pound-cake-recipe/