Lemon Pound Cake

Recipe Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the lemon zest, lemon juice, sour cream, and vanilla extract until the batter is smooth and well combined.
Pour the batter into the prepared loaf pan and spread it into an even layer.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Carefully remove the cake from the pan and transfer it to a wire rack to cool completely before slicing and serving.