Sour Cream Lemon Pound Cake

Recipe View Preheat & Prep (10 minutes): Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan thoroughly to prevent sticking.

Recipe View Cream & Combine (15 minutes): In a large bowl, cream together the granulated sugar and melted butter until light and fluffy. This step is crucial for incorporating air and achieving a tender texture.

Recipe View Wet Ingredients (5 minutes): Mix in the sour cream, eggs (one at a time, mixing well after each addition), and lemon extract until well combined.

Recipe View Dry Ingredients (5 minutes): In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.

Recipe View Bake (60 minutes): Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

Recipe View Cool (30 minutes): Remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape.

Recipe View Dust & Serve (5 minutes): Once the cake is completely cool, dust it generously with confectioners' sugar before slicing and serving.