Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with sour cream.
- Stir in lemon juice and zest.
- Pour batter into prepared pan.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store the cake in an airtight container.
- Use fresh lemons for the best flavor.
- Can be served with a lemon glaze for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Lemon Pound Cake, Summer Dessert, Lemon Cake Recipe