Pound cake made with the tanginess of sour cream and a hint of lemon. ❤
Preheat oven to 350°F (177°C). Line an 8x5-inch loaf pan with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter and sugar until light and fluffy, about 8 minutes on medium-high. Stop and scrape down the sides of the bowl every few minutes.
Add the eggs one at a time, making sure the egg is well combined and scraping down the sides of the bowl before mixing in another egg. Add the vanilla and sour cream and mix until well combined.
In a separate small bowl, whisk together the flour, baking powder, and salt. Add the flour to the batter and mix just until combined. Gently fold in the lemon zest.
Scrape the batter into the prepared pan and smooth out into the corners of the pan. Bake in preheated oven for 55-60 minutes, or just until a toothpick comes out clean. Do not over-bake!
Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve with homemade whipped cream and fresh berries if desired.