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.

FAQ
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice if that’s what you have on hand. Just be aware that the flavor may not be as bright and vibrant as fresh lemon juice.

Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream in this recipe. The texture of the cake may be slightly different, but it will still be deliciously moist and tender.

Conclusion
In conclusion, Lemon Pound Cake is a delightful dessert that’s perfect for any occasion. With its tender crumb and bright, citrusy flavor, it’s sure to become a new favorite in your baking repertoire. Whether enjoyed for breakfast, brunch, or dessert, Lemon Pound Cake is a treat that’s guaranteed to brighten your day. So, why not whip up a batch today and enjoy the irresistible taste of homemade goodness? Your taste buds will thank you!

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.

FAQ
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice if that’s what you have on hand. Just be aware that the flavor may not be as bright and vibrant as fresh lemon juice.

Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream in this recipe. The texture of the cake may be slightly different, but it will still be deliciously moist and tender.

Conclusion
In conclusion, Lemon Pound Cake is a delightful dessert that’s perfect for any occasion. With its tender crumb and bright, citrusy flavor, it’s sure to become a new favorite in your baking repertoire. Whether enjoyed for breakfast, brunch, or dessert, Lemon Pound Cake is a treat that’s guaranteed to brighten your day. So, why not whip up a batch today and enjoy the irresistible taste of homemade goodness? Your taste buds will thank you!