Moist Lemon Pound Cake Recipe | For 12 Servings

Instructions:

1. Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or a 10-cup Bundt pan. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt; set aside.
2. In a large bowl, combine the granulated sugar and fresh lemon zest. Using your fingertips, rub the lemon zest into the sugar until it is fragrant and the sugar is yellowish and moist. This step infuses the sugar with intense lemon flavor.
3. Using an electric mixer, cream the softened unsalted butter with the lemon-infused sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4. Add the large eggs one at a time, beating well after each addition until fully incorporated. Ensure each egg is mixed in before adding the next. The mixture may look slightly curdled, which is normal.
5. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients in three alternating additions with the full-fat sour cream, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix. Stir in the fresh lemon juice until just incorporated.
6. Pour the batter evenly into the prepared pan. Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
7. Remove the pound cake from the oven and let it cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Slice and serve.