Bea's Lemon Pound Cake

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Grease an 8x8-inch loaf pan, and then, using the extra flour, dust the pan, tapping out the excess.

Step 3 -In a small bowl, whisk 1 1/2 cups of the flour, the baking powder, the baking soda, and the lemon zest.

Step 4 -Place 1/2 cup of the butter and the granulated sugar in a stand mixer and beat on medium speed until light and extra fluffy, about 10 minutes.

Step 5 -Add 2 tablespoons of the lemon juice to the butter mixture and mix until combined.

Step 6 -Add the eggs and mix for 2 minutes.

Step 7 -Turn the mixer speed to low and alternate adding the flour mixture and the sour cream, a third of each at a time, and beat until just combined.

Step 8 -Spread the batter into the prepared pan.

Step 9 -Bake until a toothpick inserted into the center comes out clean, about 55-65 minutes.

Step 10 -Cool the cake for 10 minutes, then transfer the cake from the pan and allow it to cool completely on a baking rack.

Step 11 -Place the powdered sugar in a small bowl.

Step 12 -Add the remaining melted butter and 1 1/2 tablespoons of the lemon juice to the powdered sugar and mix until combined. Add the remaining 1/2 tablespoon of the lemon juice slowly, as needed, to reach the desired consistency.

Step 13 -Drizzle the glaze over the pound cake and let it set for at least 10 minutes.

Step 14 -Serve.