Description
A moist and flavorful lemon pound cake that is perfect for any occasion.
Ingredients
Scale
- 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
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice.
- Stir in the lemon zest until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra lemony flavor, drizzle a lemon glaze over the cooled cake.
- This cake can be stored in an airtight container for up to a week.
- Serve with fresh berries for a delightful dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Lemon Pound Cake, dessert, baking, cake recipe