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Lemon Pound Cake

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A rich, buttery lemon pound cake that delivers a perfect balance of sweetness and tartness, ideal 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
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • Zest of 2 lemons

Instructions

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

Notes

For extra indulgence, drizzle with a light lemon glaze and serve with fresh berries. Store in an airtight container at room temperature for up to 3 days.

Nutrition

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

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