Pound cake is usually dense as it is a traditional recipe that made from equal portions of 4 ingredients: butter, sugar, eggs, and flour. It can be baked in either a loaf or bundt pan. For this refreshing pound cake I made was lighter then the traditional one, as baking powder and sour cream were added. I even added lemon zest and spread some yuzu marmalade in the middle of batter to get a little bit of citrusy flavor in the cake after its baked. I find this cake tastes even better the next day than on the day it was baked!
Preheat oven to 165 deg C. Grease a 9 x 5 inch loaf pan with butter or cooking spray. Sift plain flour and baking together, set aside.
Beat butter, lemon zest and sugar until pale and fluffy at medium speed for about 7-8 minutes. Reduce speed, add vanilla extract. Add eggs, one at a time beating thoroughly after each addition.
Add in half of the flour followed by the sour cream and remaining flour, beating until just incorporated.
Pour in half of the batter into loaf pan, smoothen the batter and add about 2 tbsp yuzu marmalade on top and spread evenly with a spatula. Lastly pour in the remaining half of the batter and smooth top again with a spatula.
Bake in the preheated oven for about 70 minutes or a skewer into the center of the cake comes out clean.
Leave cake to cool in loaf pan for 10 minutes, then turn out cake onto rack to cool completely.