Iced Lemon Pound Cake

Dense buttery pound cake gets a lemon lift in this bright and cheery citrus version. Iced lemon pound cake is super moist and bursting with the flavors of fresh lemon creamy butter and sweet vanilla. A creamy lemon icing that sets on top is the only decorating this smallyetstunning cake requires
Ingredients
1 and 12 cups 188g allpurpose flour spooned leveled
1 and 12 teaspoons baking powder
12 teaspoon salt
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
1 cup 200g granulated sugar

3 large eggs at room temperature
14 cup 60g sour cream at room temperature
1 teaspoon lemon zest
3 Tablespoons 45ml freshly squeezed lemon juice about 1 lemon
1 teaspoon pure vanilla extract
Lemon Icing
1 cup 120g confectioners sugar sifted
1 and 12 Tablespoons 22ml lemon juice
1 Tablespoon 15ml heavy cream or milk heavy cream produces a thick icing as pictured
Instructions
Lower the oven rack to the lowerthird position and preheat the oven to 350F 177C. Grease an 84inch loaf pan like this one or this one with nonstick spray. Or you can use a 95inch loaf pan for a shorter loaf.
Make the cake Whisk the flour baking powder and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on high speed in a large bowl until smooth and creamy about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed add the eggs one at a time. Once the last egg is completely mixed in stop the mixer. Add the sour cream lemon juice lemon zest and vanilla extract then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The