Take a 9X5 loaf pan, brush it generously with butter, and dust with some flour. Shake off the excess and make sure it is well covered with flour.

This step is crucial; it will help prevent the cake from sticking to the pan and add some extra flavor.

In a large mixing bowl, take 1 cup unsalted butter at room temperature and 1 cup sugar along with some freshly grated lemon zest.

To mix, use a high-power electric whisk to cream the butter and sugar mixture until its creamy and soft peaks have formed.

This step is important as the beating helps incorporate air into the batter, leading to a light, fluffy cake.

Crack one egg at a time into the mixture and give it a good mix using the electric whisk. Take your time and trust this process.

Repeat with all the other eggs.

Next, pour the sour cream and 1 tbsp of vanilla essence into the batter.

Then mix until everything is well incorporated.

Sift in the all-purpose flour and baking powder into the creamy batter. Beat the mixture until everything is well combined and the mixture looks homogenously exciting.

Make sure to mix it well but gently and avoid overmixing.

Once the mixture is well combined. Put your spatula to work and give the batter a final fold. Do this step gently using the cut-and-fold technique and scrape down the sides of the bowl to ensure everything is mixed well.

Gently pour the batter into the prepared pan and smoothen the top using the spatula. Carefully tap the pan a few times on your counter to get rid of any big air bubbles.

Bake in a preheated oven at  325°F (165°C) for about 50-60 minutes until a toothpick inserted comes out clean with a few crumbs attached.

Once the cake is baked with a golden brown color on top, remove it from the oven and let it cool down to room temperature on a wire rack.

Once your delicious Pound cake has cooled down completely. Demould it carefully and cut it into 1-inch thick slices.

Serve this Easy Pound Cake as it is, or experiment with your favorite toppings.