Lemon pound cake w/ glaze

Ingredients

• 1/2 cup butter at room temperature

• 1 cup white sugar

• 3 large eggs

• 2 Tbsp lemon zest

• 1 Tbsp lemon juice

• 2 tsp vanilla

• 1 1/2 cups all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp baking powder

• 1/3 cup sour cream removed from fridge 15 minutes before using

Glaze:

• 1/2 cup powdered sugar sugar

• 1 Tbsp lemon juice, or more as needed

Instructions:

1. Preheat oven to 325 F. Spray bread pan with cooking spray and line with a piece of parchment paper that covers the bottom and long sides.

2. Pour sugar into a large bowl and add lemon zest. Use a rubber spatula to rub sugar and lemon zest together until sugar has a yellow tint.

3. Use mixer to beat the butter with the sugar until light colored and fluffy (about 3 minutes).

4. Add the eggs one at a time and beat in well after each, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.

5. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.

6. Pour into prepared bread pan, shake from side to side to level batter.

7. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.

8. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan.

9. Allow to cool for 10 minutes.

10. While loaf is still a little warm, prepare the glaze.

11. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit.