In a medium bowl combine flour, baking powder, and salt. Set aside.
Combine dry ingredients
Beat the butter, sugar, and lemon zest for 4-5 minutes
Infuse butter and sugar with lemon zest
Add in the eggs one at a time, fully mixing after each addition. The butter cannot take all of the eggs at once so please do not rush this process.
Add the eggs
In a small bowl mix sour cream and lemon juice. I sometimes use 5% Greek Yogurt instead of sour cream.
Mix Sour Cream & Lemon Juice
Add the sour cream mixture to butter mixture, mixing to combine.
Add Sour Cream to Butter
Fold in the dry mixture. Do not over mix the pound cake batter.
Add Dry Ingredients
Pour into the prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on wire rack.
Pour the lemon soak over the just-baked cake and let cool in the pan for at least 2 hours, so the lemon glaze has plenty of time to soak in.
Add Lemon Glaze
Slice and Enjoy!