​Lemon Poundcake

Preheat oven to 350. Butter and flour loaf pan. Cream butter and sugar until light. Add lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla. Sift dry ingredients together and add alternately w sour cream to butter, mixing just to combine. Spoon into pan. Bake until pick comes clean, about 1 hour. Place on rack. Put confectioners sugar in bowl and gradually whisk in lemon juice. Brush some of mix over top of cake. Let stand 10 min. Turn out of pan and brush top, sides and bottom well with lemon mix. Repeat after 10 min. Good served w Lemon Curd

Butter 0.5c unsalted at room temp
Flour 2c
Sugar 1.25c
Lemon Zest 4tsp
Egg 3
Vanilla 1tsp
Baking Soda 0.5tsp
Baking Powder 1tsp
Salt 0.5tsp kosher
Sour Cream 0.75c
Sugar 0.5c confectioners
Lemon Juice, Fresh 0.5c