| 2 sticks | butter (at room temperature) |
| 1 cup | sugar |
| 4 large | lemons, just the zest |
| 1½ tsp | vanilla |
| 3 | large eggs (at room temperature) |
| ½ cup | sour cream (at room temperature) |
| 1¾ cups | AP flour |
| ½ tsp | baking powder |
| ½ tsp | salt |
| non-stick
cooking spray |
|
| butter
for serving |
Preheat your oven to 325°. Spray a 9”x5" loaf pan with the cooking spray and set it aside.
Put the
butter, sugar, lemon zest, and vanilla in a mixing bowl and mix
on medium speed untill creamy smooth, scraping down the bowl as
needed. This should take about 3 to 4 minutes. Turn
the mixer off, add two of the eggs and mix for 1 minute at
medium speed while everything combines. As before, scrape
the sides of the bowl down as necessary. Turn the mixer
off, add the remaining egg and the sour cream, and mix on medium
speed for 1 minute, scraping down the sides of the bowl as
necessary.
Add one cup
of the flour, the baking powder, and the salt, and mix on low
speed for 1 minute until the batter is smooth. Now add the
last ¾ cup of flour and mix for 1 more minute.
Pour the
batter from the mixing bowl into your loaf pan, scraping any
that remains in the mixing bowl out with a spatula. Smooth
the top of the batter with your spatula.
Put the loaf pan in the oven and bake for 1 hour and 15 minutes. Start checking the pound cake at 1 hour and 5 minutes by inserting a toothpick to see if it comes out clean. When the toothpick comes out clean and the pound cake is done, take it out of the oven and let it cool for 20 minutes. Run a knife around the vertical edges of the loaf pan, then turn it over and let the pound cake drop out. Turn it over, slice it, and spread some butter on it. Enjoy.
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