Lemon Poundcake
Recipe By : The New York Times Magazine, July 9, 1995

1/2 cup unsalted butter -- at room temperature, plus
additional for greasing pan
2 cups all-purpose flour (plus additional for pan)
1 1/4 cups sugar
4 teaspoons lemon zest -- grated
3 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sour cream
1/2 cup confectioners' sugar
1/2 cup fresh lemon juice

Preheat the oven to 350F. Butter and flour a 9x5x3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.

Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.

Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.