LEMON POUND CAKE

Ingredients
Lemon Pound Cake
1 ½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup butter softened
1 cup sugar
3 large eggs room temperature
3 tablespoons lemon juice
3 tablespoons lemon zest
¼ cup sour cream
Lemon Glaze
1 cup powdered sugar
2 tablespoons lemon juice
Instructions
Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.
Reduce the mixer speed to stir. Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times. Add the lemon juice and lemon zest, mixing just until slightly incorporated.
Keeping the mixer on low speed, add the dry ingredients and the sour cream alternating between the two. Pour the cake batter into the prepared pan.
Bake in a preheated oven for about 45-55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before inverting. Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour.
Whisk the powdered sugar and lemon juice together until smooth. Drizzle or brush over the cooled cake.
Notes
Grease the loaf pan well with butter or shortening.
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