9Ingredients
Calories
95Minutes

Buttery pound cake with a bright pop of lemon flavor. A perfect finish to spring and summer meals.

Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 lemons (large)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

  1. Preheat the oven to 350° F.
  2. Spray a 9 x 4” loaf pan liberally with nonstick cooking spray. Set aside.
  3. Place the butter, sugar, lemon zest, and vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
  4. Sift the flour, baking powder, and salt into the bowl. Beat the mixture on low until it becomes a smooth, thick batter.
  5. Use a rubber spatula to transfer the batter into the loaf pan.
  6. Transfer the pan to the middle rack of the preheated oven.
  7. Bake the cake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
  9. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large plate.
  10. Allow the cake to cool for 1-2 hours before slicing and serving.
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