INGREDIENTS :
Lemon Pound Cake
1 ½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon kosher salt 1 cup unsalted butter, softened 1 cup granulated sugar 3 large eggs, room temperature 3 tablespoons lemon zest 3 tablespoons lemon juice ¼ cup sour creamLemon Glaze
1 cup powdered sugar 2 tablespoons lemon juiceINSTRUCTIONS :
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 low. 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.