Preparation:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure the cake doesn’t stick.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the batter, which helps create a light texture.

Step 3: Add the Eggs

Add eggs one at a time, beating well after each addition. This allows for even mixing and helps maintain the cake’s structure.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures even distribution of ingredients.

Step 5: Incorporate Wet and Dry Ingredients

Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix on low speed to avoid overmixing.

Step 6: Add Lemon Flavor

Stir in the fresh lemon juice, lemon zest, and vanilla extract. These ingredients provide the bright, citrusy flavor characteristic of lemon pound cake.

Step 7: Bake the Cake

Pour the batter into the prepared pan, spreading evenly. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Lemon Glaze

While the cake is cooling, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl. If the glaze is too thick, add a little milk to reach the desired consistency.

Step 10: Glaze the Cake

Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing and serving.