Lemon Pound Cake that Melts in Your Mouth

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

Add Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Add Lemon and Sour Cream:
Mix in the lemon zest, lemon juice, and sour cream. Stir until well combined.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just incorporated.

Pour into Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake:
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake begins to brown too quickly on top, cover loosely with foil and continue baking.

Cool and Serve:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving and Storage Tips

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