Delicious and zesty Lemon Pound Cake III recipe

Indulge in the tangy and sweet flavors of this classic Lemon Pound Cake III. With a perfect balance of citrusy lemon zest and buttery goodness, this cake is sure to become a family favorite for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream

Directions

1. Preheat the oven to 325°F and grease a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon juice, lemon zest, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
7. Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Serve slices of the Lemon Pound Cake III with a dusting of powdered sugar or a dollop of whipped cream.

Interesting Facts