Lemon Pound Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/2 cup milk
• 1/3 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg, beaten
• 2 Tbsp lemon juice
• 1 tsp grated lemon zest
• 3 pints strawberries

1. Preheat the oven to 350 degrees. Coat 8 x 4-inch loaf pan with nonstick cooking spray.
2. Combine flour, baking powder, baking soda and salt in large bowl.
3. Combing sour cream, milk, sugar, oil, beaten egg, lemon juice and lemon zest in medium bowl.
4. Stir sour cream mixture into flour mixture until well combined; pour batter into prepared loaf pan. Bake until toothpick inserted in center comes out clean, about 45-50 minutes.
5. Let cake cool in pan on wire rack 20-25 minutes before removing from pan; cool completely on wire rack. Slice cake and serve with washed strawberries. Cover any leftover cake with plastic wrap and store tightly sealed in the refrigerator.

flour, baking powder, baking soda, salt, sour cream, milk, sugar, vegetable oil, egg, lemon juice, lemon zest, pints strawberries

Taken from www.epicurious.com/recipes/member/views/lemon-pound-cake-51333001 (may not work)