This Lemon Pound Cake is at the top of my spring baking must-eat list. It's deliciously moist inside with a sweet crust and icing on the outside. Perfection!
Pre-heat your oven to 350 degrees. At the same time, grease your 10-inch fluted tube pan with butter and flour or with a spray.
Start by combining all of the wet ingredients. In a large bowl with a hand mixer, combine the butter and sugar until light and fluffy. One at a time, add the eggs while mixing. Hand stir in the lemon juice, zest and extract.
In a separate bowl, combine the dry ingredients including the flour, salt and baking soda. Gently combine the dry ingrediens into the wet. I prefer to hand mix the flour into the wet ingredients. Once the wet and and dry are combined, add in the sour cream using the mixer.
Pour the cake mixture into your greased pan. Bake for 55-60 minutes or until your toothpick comes out clean. Cool for 10 minutes before removing from the pan. Then cool for up to 30 minutes before icing the cake.
In a bowl, beat the sour cream and butter together. Slowly add the powdered sugar while hand mixing together. Then beat in the lemon juice and zest with the hand-mixer. Drizzle over the cake once it's completely cooled. Top with lemon zest if desired.