Lemon Pound Cake

Recipe Directions

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

Kitchen Equipment Needed

To make Lemon Pound Cake, you’ll need the following kitchen equipment:

• 9×5-inch loaf pan
• Mixing bowls
• Electric mixer or stand mixer
• Whisk
• Zester or grater
• Wire rack

Leftover Storage

If you have any leftover Lemon Pound Cake, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze individual slices of cake in plastic wrap and store them in a freezer-safe container for up to 3 months. To thaw, simply let the cake come to room temperature before serving.

Serving Suggestions

Lemon Pound Cake is delicious on its own, but you can also dress it up with a variety of toppings and accompaniments. Serve it with a dusting of powdered sugar for a simple yet elegant presentation, or drizzle slices with a homemade lemon glaze for an extra burst of citrusy sweetness. You can also serve it with fresh berries and a dollop of whipped cream for a refreshing and indulgent dessert option.