Lemon Pound Cake

Preheat the oven to 350°.

Coat 8 by 4 inch loaf pan with nonstick cooking spray.

Combine flour, baking powder, baking soda and salt in large bowl.

Combine sour cream, milk, sugar, oil, beaten egg, lemon juice and lemon zest in medium bowl.

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 to 50 minutes.

Let cake cool in pan on wire rack 20 to 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.