Lemon Pound Cake

Cake:

• 2 1/4 cups sugar
• 2 lemons, zested
• 1 cup unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 tablespoon vanilla
• 1/4 cup fresh lemon juice
• 8 oz sour cream
• 2 1/2 cups flour
• 1 teaspoon baking powder
• pinch of fine sea salt
  
  

Glaze

• 2 cups powdered sugar
• 1/3 cup lemon juice

1. Place the oven to 350 degrees.
2. Place the lemon zest and sugar in a mixing bowl and stir together. By smashing them together you are then releasing the lemon oils and flavor into the sugar.
3. Add the room temperature butter and mix until light and fluffy.
4. Add the eggs one at a time, scraping down the sides a couple of times.
5. Mix the flour, baking powder, and salt.
6. Add the lemon juice and vanilla to the sour cream.
7. Mix 1/3 of the flour into the butter and then 1/2 of the sour cream. Then 1/3 of the flour and the other half of the sour cream. Followed by the rest of the flour. Make sure to scrape down the bowl in between adding ingredients. You want to mix everything together but not over mix. As soon as you see it’s incorporated, stop mixing. You do not want to activate the gluten because that will make the cake stiff.
8. Bake for approximately 50-60 minutes. Use a toothpick or cake tester to test. It should come out clean when inserted in the middle.
9. When done, remove and place on a cooling rack. Let the cake cool for 10 minutes before removing from the cake pan.
10. When the cake is completely cooled for at least an hour, mix together the powdered sugar and lemon juice. It should be very thick like pancake batter. Drizzle on top of cake and enjoy.

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