Lemon Poundcake

I made mine without the GLAZE

16	tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
1 3/4	cups  all-purpose flour , plus extra for dusting pan
1/2	teaspoon  baking powder
1/2	teaspoon  table salt
1/4	cup  sour cream
1 1/2	tablespoons  lemon juice
1 1/2	tablespoons  grated lemon zest
1	cup  granulated sugar plus 2 additional tablespoons
5	large eggs , at room temperature, beaten
Syrup
1/4	cup  granulated sugar
1/4	cup  lemon juice
Glaze
1/2	cup  Confectioners' sugar , sifted
1	tablespoon  lemon juice

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.

4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.

5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.