A rich, buttery pound cake bursting with fresh lemon flavor, perfect for lemon lovers seeking a moist and zesty dessert.

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Preheat the oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with flour.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.