Lemon pound cake is great served with glaze, topped with strawberries, or just by itself.
Lemon Pound Cake
1cupsour cream or Greek yogurt8 ounces
1to 2 tablespoons lemon extract
1 1/2cupsall-purpose flour
Lemon Glaze (optional)
Preheat oven to 350F.
Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine.
Add the flour, baking powder, salt, and stir until just combined, don't over mix. Some lumps will be present and that's okay, don't try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 50 to 52 minutes, or until top is domed. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.
In a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony.
Cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months;