Lemon Blueberry Pound Cake: Add 1 cup of fresh or frozen blueberries to the batter. Dust with flour before folding in to prevent sinking.
Lemon Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds for a nutty texture.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Dairy-Free Option: Use dairy-free margarine and coconut yogurt in place of butter and sour cream.
 Cooking Note:
Ensure all ingredients, especially eggs and butter, are at room temperature for a smoother batter and better texture. The sour cream keeps the cake moist and balances the tartness of the lemon.
 Serving Suggestions:
Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with hot tea or iced coffee for a delightful afternoon treat.
Garnish with thin lemon slices, mint leaves, or candied citrus peel for a beautiful presentation.
Serve warm or chilled â itâs delicious either way!
 Tips:
Zest the lemon before juicing â itâs much easier this way.
Use fresh lemon juice for the best flavor. Bottled juice wonât give the same brightness.
