Light and moist sour cream lemon pound cake with a wonderful zing. It's as easy as it is tasty!
Ingredients
- white sugar: 1 cup
- unsalted butter: 0.5 cup (melted)
- sour cream: 0.75 cup
- eggs: 3 piece
- lemon extract: 2 tsp
- ½ cups all-purpose flour: 1 piece
- baking soda: 0.25 tsp
- confectioners' sugar: 1 Tbsp (or as needed, optional)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
-
Cream sugar and butter together in a large bowl until light and fluffy. Mix in sour cream, eggs, and lemon extract. Add flour and baking soda; mix until well combined. Pour batter into the prepared loaf pan.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
-
Remove from the oven and let cool completely, about 30 minutes.
-
Remove loaf from the pan and dust with confectioners' sugar.
