LEMON POUND CAKE:
• 1 ½ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon 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
• 1 cup powdered sugar
• 2 tablespoons lemon juice
Preheat oven to 350 degrees. Grease a 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.
Remove from the oven and cool for 25-30 minutes. Carefully invert the cake onto a cooling rack. Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cake and let cool before slicing.