Light and moist sour cream lemon pound cake with a wonderful zing. It's as easy as it is tasty!
Ingredients
- 1 cup white sugar
- 0.5 cups unsalted butter , melted
- 0.75 cups sour cream
- 3 large eggs
- 2 teaspoons lemon extract
- 1.5 cups all-purpose flour
- 0.25 teaspoons baking soda
- 1 tablespoon confectioners' sugar , Optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
-
2
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.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
-
4
Remove from the oven and let cool completely, about 30 minutes.
-
5
Remove loaf from the pan and dust with confectioners' sugar.
Nutrition Facts
Per serving
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