Create a zesty delight with this Lemon Pound Cake! With butter, sugar, eggs, flour, sour cream, lemon juice, and zest, topped with a lemon syrup and glaze. Perfect for all seasons!
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with additions of sour cream. Mix until just combined.
Stir in the fresh lemon juice and lemon zest, ensuring an even distribution of the citrus flavor.
Pour the batter into the prepared bundt pan and smooth the top. Bake for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean.