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.
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.
