Lemon Pound Cake

Step 1

Preheat the oven to 350°F and spray an 8×4 inch loaf pan with nonstick cooking spray. Set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest; set aside.

Step 3

Using a stand mixer fitted with a paddle attachment beat the butter until creamy, about 1 minute.

Step 4

Add the sugar and beat for 2 minutes until creamed, scraping down the sides of the bowl.

Step 5

Turn the mixer down to low speed and slowly add the eggs one at a time. Turn off the mixer.

Step 6

Add the sour cream, vanilla extract, and lemon juice. Beat on medium speed until combined, scraping down the sides of the bowl as needed.TIP - The mixture may look curdled before adding the flour to the batter. This is normal and it will smooth itself out after you mix in the flour.

Step 7

Slowly add in the flour mixture and mix until just combined. Avoid overmixing the batter.

Step 8

Evenly spread the batter in the greased loaf pan and bake for 50-65 minutes.

Step 9

Set the cake on a cooling rack and allow it to cool completely before icing.

Step 10

Add all of the icing ingredients to a medium size mixing bowl and whisk until thick and pourable.

Step 11

Pour the glaze over the top of the cake. Let the cake sit for about 30 minutes to 1 hour to allow the glaze to set. Serve and enjoy!