Light and Moist Sour Cream Lemon Pound Cake

Light and Moist Sour Cream Lemon Pound Cake - smooth and flavorful. The lemon flavor changed into simply right for us. My hubby said ‘I in reality like this’. That’s a winner for me. light and moist bitter cream pound cake with a excellent lemon zing. clean as it's far tasty! I had my doubts approximately the use of lemon extract as opposed to sparkling lemon juice, however there has been no artificial lemon taste in this cake. So easy to make, texture is perfect pound cake, and it baked for exactly 60 mins.

Sour Cream Lemon Pound Cake

Ingredients:

• 1 cup white sugar
• ½ cup unsalted butter, melted
• 3 large eggs
• ¾ cup sour cream
• 2 teaspoons lemon extract
• 1 ½ cups all-purpose flour
• ¼ teaspoon baking soda
• 1 tablespoon confectioners’ sugar, or as needed (Optional)

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×4-inch loaf pan.

Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.

Remove the loaf from the pan and dust with confectioners’ sugar.

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