With lemon zest and sour cream!
1 3/4 cup All-purpose flour
1 tsp Kosher salt
1 tsp Baking powder
1 cup Granulated sugar
4 Large eggs, room temperature
1 tbsp Vanilla extract
1/2 Lemon, zested
1/3 cup Sour cream, room temperature
Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with butter and line with parchment paper, letting some overhang on the sides to act as handles. Place the ¼ cup of butter into a piping bag and snip the tip. Set aside.
In a medium bowl, whisk together the flour, salt, and baking powder until combined and set aside.
In a stand mixer fitted with the paddle attachment, beat the 1 cup of butter and sugar until light and fluffy on medium-high speed, 3 to 4 minutes. Add the eggs, one at a time, at medium speed until just incorporated. Scrape the sides of the bowl as needed.
Add the vanilla and mix until just combined. Add half of the flour mixture and mix until just combined. Then add the sour cream and the remaining half of the flour mixture. Stir in the lemon zest. Remove the batter into the loaf pan and smooth the top. Pipe the softened butter in a line down the the center of the pound cake.
Bake for 1 hour until lightly golden and an inserted toothpick comes out clean. Allow to cool in the pan for 20 minutes, then remove from the pan and transfer to a baking rack to cool completely.
Prep Time: 15 minutes
Cook Time: 1 hour