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Lemon Pound Cake

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A moist and delicious Lemon Pound Cake with a bright citrus flavor, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60-70 minutes or until a toothpick comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-pound-cake-2/

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