· 1 cup SR flour
· 1/2 cup unsalted butter, softened to room temperature
· 1/2 cup caster sugar
· 2 large eggs, at room temperature
· 2 tbsp yogurt or sour cream, at room temperature
· 3 Tablespoons freshly squeezed lemon juice (about 1 lemon)
· zest of 1 ½ lemon
· 2 cup confectioners' sugar, sifted
· 2 Tablespoons lemon juice
· 2 Tablespoon heavy cream or milk
1. Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9x5 inch loaf pan.
2. Beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
3. Add the sugar and beat on high speed for 2 minutes until creamed.With the mixer running on low speed, add the eggs one at a time, then beat in the sour cream, lemon juice and lemon zest. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the flour until just combined. Turn the mixer up to high speed and beat for 10 seconds to rid any large lumps. Do not overmix.
4. Pour the batter into prepared loaf pan and bake for 35 to 45 minutes. Pound cakes are dense and, therefore, take awhile in the oven. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs may remain.
5. Remove the cake from the oven and set on a wire rack. Allow to cool for 1 hour, then carefully remove from the loaf pan.
6. Whisk all of the icing ingredients together and pour over slightly warm cake. Allow cake to cool completely before serving.
7. Cover and store leftover cake at room temperature for up to 5 days.
The cake freezes well up to 3 months.
