Lemon Sour Cream Pound Cake

1: Preheat your oven to 350°F.

2: In a stand mixer or bowl, mix together butter and sugar on high for at least 3 minutes until fluffy, scraping the sides after each minute of mixing.

3: Add eggs one at a time, mixing on high for at least 45 seconds after each addition.

4: In a separate bowl, sift the flour and baking soda together, then add in the salt.

5: Add half of the flour mixture to the creamed butter mixture and mix gently.

6: Add the remaining flour and fold in gently until incorporated.

7: Add sour cream, vanilla, lemon juice, and half of the lemon zest, folding until combined.

8: Grease a bundt pan and add the batter, filling it only halfway.

9: If using a smaller bundt pan, fill it with the remaining batter.

10: Bake in the oven for 1 hour and 15 minutes.

11: Insert a toothpick to check if it comes out clean.

12: Let the cake cool for 10 minutes before removing it from the pan and cooling it on a wire rack.

13: For the glaze, whisk together powdered sugar, vanilla extract, and fine sea salt in a bowl.

14: Gradually whisk in cold milk, one tablespoon at a time, until desired consistency is reached.