Soft, buttery, and perfectly moist with a bright lemon flavor and tender crumb. This classic pound cake has a rich texture balanced with a fresh citrus kick.
📝 Ingredients
1½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup sour cream (or plain yogurt)
½ cup unsalted butter, softened
½ cup buttermilk
2 tablespoons lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
2️⃣ Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Cream Butter and Sugar
In a separate bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
4️⃣ Add Eggs
Add the eggs one at a time, mixing well after each addition.
5️⃣ Add Flavor
Mix in sour cream, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
6️⃣ Combine Batter
Add the dry ingredients in batches, alternating with the buttermilk, starting and ending with the dry ingredients.
Mix just until combined—do not overmix.
7️⃣ Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes (loaf) or 50–60 minutes (bundt), until a toothpick inserted in the center comes out clean.
8️⃣ Cool and Serve
Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
📊 Recipe Info
Prep Time: 15 minutes
Bake Time: 45–60 minutes
Total Time: ~1 hour 10 minutes
Servings: 8–10
Calories: ~300 per slice