Lemon Pound Cake

Ingredients

• 1 & 1/2 cups (190g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp table salt
• 1/2 cup (114g) unsalted butter (room temperature)
• 1 cup (200g) granulated sugar
• 3 large eggs (room temperature)
• 2 Tbsp lemon zest (from about 2 lemons)
• 1 Tbsp lemon juice
• 2 tsp vanilla extract
• 1/3 cup sour cream (room temperature)
• 1 cup (125g) powdered sugar
• 1 Tbsp lemon juice
• 1 Tbsp milk or cream

Instructions

1. 1

   Preheat oven to 325F and grease an 8x5" loaf pan.

2. 2

   In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.

3. 3

   Using an electric handheld or stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides and up the bottom of the bowl as needed.

4. 4

   Add in the eggs one at a time, mixing well in between. Again, scrape as needed.

5. 5

   Then mix in the lemon zest, lemon juice, vanilla extract and sour cream. The mixture will look curdled, but that's ok, it will come together when you add in the dry ingredients.

6. 6

   Stir in the dry ingredients in two equal parts until just combined. Spoon the batter into the prepared loaf pan.

7. 7

   Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.

8. 8

   To prepare the glaze: whisk all the ingredients together until smooth and pour over the cake. Slice and serve.