INGREDIENTS

Dairy

• 1 cup unsalted butter (2 sticks), softened
• 6 large eggs
• 1 cup full-fat sour cream

Baking & Dry Goods

• 3 cups granulated sugar
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

Pantry & Flavorings

• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract (optional, but gives it that Southern bakery flavor)

INSTRUCTIONS

Preheat your oven to 325°F and grease a Bundt pan or loaf pan with butter and flour or baking spray with flour. In a mixing bowl, cream the softened butter and sugar together until very light and fluffy, which takes about 4–5 minutes and gives the cake its signature pound cake texture. Add the eggs one at a time, mixing well after each addition, then blend in the sour cream, vanilla, and lemon extract until smooth. In a separate bowl, whisk together the flour, baking powder, and salt, then gently mix the dry ingredients into the batter just until everything is combined without overmixing. Spread the thick batter evenly into your prepared pan and smooth the top. Bake for 70–85 minutes, depending on your pan and oven, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a rack to cool completely before slicing. The cake is even better the next day once the flavor settles in.