Sour Cream Lemon Pound Cake

One of the first things I learned to bake was pound cake. Then, when we moved into a house with a massive lemon tree, I started looking for ways to use up our lemons. It was natural that I would combine my love of pound cake with a plethora of lemons. This is another recipe that has become a favorite because we're constantly looking for ways to use our lemons, and this also makes a great treat to share with coworkers.


Prep time - 30 minutes

Bake time - 1 hour

Yield - 1 loaf (one serving. Just kidding. Not really)

Ingredients:

- 1 stick of butter, room temperature* (set out the night before)
- 2 large eggs, room temperature*
- 1 cup sugar
- 1/3 cup grated lemon zest (3 large lemons)
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt

A grater for zesting lemons

- 2 Tablespoons freshly squeezed lemon juice
- 6 Tablespoons sour cream, room temperature*
- 1/2 teaspoon vanilla extract