Lemon Pound Cake

1. Preheat the Oven:

1. Preheat your oven to 325°F (163°C). Grease and flour a standard-sized loaf pan.

2. Cream Butter and Sugar:

1. In a large bowl, cream together the softened butter and sugar until light and fluffy.

3. Add Eggs:

1. Add the eggs one at a time, beating well after each addition.

4. Combine Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Alternate Wet and Dry Ingredients:

1. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients.
2. Mix in the lemon juice, lemon zest, and vanilla extract until well combined.

6. Bake:

1. Pour the batter into the prepared loaf pan.
2. Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

7. Prepare the Lemon Glaze:

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

8. Glaze the Cake:

1. Once the cake is completely cool, drizzle the lemon glaze over the top.
2. Allow the glaze to set before slicing and serving.

9. Serve:

1. Slice the Lemon Pound Cake and serve each piece with a cup of tea or coffee.

Enjoy your delicious homemade Lemon Pound Cake! The citrusy flavor and moist texture make it a perfect dessert or snack.