Pound cake is the perfect canvas for a variety of glazes and toppings. Our favorite way to serve is with stewed berries or poached rhubarb, and a dollop of whipped cream. This recipe yields a 9 x 5 loaf.
1. Preheat the oven to 350F. Grease and line a 9x5 loaf pan with parchment paper, allowing for the long ends to hang over to assist in removing cake after baking.
2. In a medium bowl combine dries; flour, salt, baking powder, and baking soda. In a small bowl whisk together milk and sour cream until smooth. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and lemon zest until light and fluffy. The mixture should have increased in volume.
4. Add eggs one at a time to the butter mixture. Add vanilla.
5. Add 1/3 of the dries into the butter + eggs, mix to combine. Add 1/2 of the dairy mixture. Continue alternating between dries and wets until all is incorporated and no pockets of flour remain.
6. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
7. Allow to cool for 20-30 minutes before removing from the pan. Let cool completely before slicing.