Description
A moist and tender pound cake infused with fresh lemon zest and juice, perfect for dessert or tea time.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, alternating with sour cream, mixing just until combined.
- Pour batter into prepared pan and smooth top. Bake for 50-60 minutes until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
You can customize the seasonings to taste.