Lemon Pound Cake

Directions

1. Preheat the oven to 350°F.
2. Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
3. Place the butter, sugar, lemon zest and vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy. Add two of the eggs, beat for 20-30 seconds until mostly combined, then add the remaining egg and sour cream, continuing to beat until the mixture is smooth.