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
• 2 teaspoons lemon extract
• Zest of 2 lemons (optional but highly recommended)

Crunch Topping

(mix after baking)

• Melted butter
• Crushed lemon or vanilla Oreos
• As much lemon gelatin powder as you’d like (or a little lemon zest if you don’t want it too sweet)

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INSTRUCTIONS

Preheat your oven to 325°F and grease a Bundt pan or loaf pan with butter and flour or a baking spray that includes flour. In a mixing bowl, cream the softened butter and sugar together until very light, pale, and fluffy—about 4–5 minutes. This aeration step is what gives the pound cake that dense-but-tender classic texture.

Add the eggs one at a time, mixing thoroughly after each addition. Then blend in the sour cream, vanilla extract, lemon extract, and lemon zest (if using) until the batter is smooth and well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, mixing just until everything is incorporated without overworking the batter. Spread the thick batter evenly into your prepared pan and smooth the surface.

Bake for 70–85 minutes, depending on your oven and pan, until a toothpick inserted into the center comes out completely clean. Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a rack to cool fully. The flavor deepens beautifully overnight, making it even better the next day.

For the lemon crunch topping: simply combine melted butter with crushed vanilla or lemon Oreos and as much lemon gelatin powder as you’d like to achieve the flavor intensity you prefer. Sprinkle or press onto the cooled cake.