LEMON POUND CAKE

Use freshly squeezed lemon juice and lemon zest for that over-the-top lemon taste. If desired, you could also add 1/2-1 teaspoon of lemon extract.
Preheat the oven for 30 minutes before baking the cake.
Do not overmix the pound cake after creaming the butter and sugar. If there is a not a stir setting on your mixer, then hand-stir the ingredients together after creaming the butter.
Use real sweet cream butter to ensure optimum texture and butter flavor. Put the butter on the counter about 1 hour before you start this recipe.
Take the eggs and sour cream out of the fridge about 30-45 minutes before starting this recipe.
If the cake is browning too fast, then cover it loosely with aluminum foil.
The cake is done when a toothpick inserted in the top comes out clean or with just a few moist crumbs on it.
Once cooled, store the cake wrapped in plastic or in an airtight container on the counter for up to 4 days.
Nutrition
Calories: 388kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 268mg | Potassium: 62mg | Fiber: 1g | Sugar: 32g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg