Lemon Sour Cream Pound Cake that is ultra moist, rich, and bursting with fresh lemon flavor.

Scale

1 cup butter

2 3/4 cups sugar

6 eggs

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

2 tablespoons lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

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1. Preheat oven to 325°F.

2. Cream butter and sugar.

3. Add eggs one at a time.

4. Mix dry ingredients.

5. Alternate with sour cream.

6. Add lemon juice, zest, and vanilla.

7. Bake 65–70 minutes.

8. Cool and glaze if desired.

Use fresh lemon juice.

Do not overmix.

Bake low and slow.

Cool before slicing.