1: Create a moist crumb by using buttermilk and sour cream in your lemon pound cake batter.

2: Zest your lemons before juicing for maximum flavor in every bite of your pound cake.

3: Add a dash of lemon extract to enhance the citrus flavor in your pound cake recipe.

4: Whisk together the dry ingredients before adding them to the wet ingredients for a perfectly blended batter.

5: Don't overmix your batter – fold in the dry ingredients gently for a tender crumb texture.

6: Bake your lemon pound cake in a preheated oven for even cooking and a golden crust.

7: Let your pound cake cool in the pan for ten minutes before transferring to a wire rack to cool completely.

8: Drizzle a simple lemon glaze over your cooled pound cake for a sweet and tangy finishing touch.

9: Serve slices of lemon pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

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