Prepare Cake

1. Preheat the oven to 350F.

2. Prepare a loaf pan (approx. 4.5" x 8.5") by lightly greasing with pan spray or butter.

3. In a small mixing bowl, measure and sift Caputo "00" Baking Flour, baking powder, baking soda, and sea salt. Whisk together until fully combined.

4. In a separate bowl, add the sour cream, lemon zest, and lemon juice. Stir together until fully combined, and set aside.

5. In the mixing bowl of a stand mixer, cream together the butter and sugar until light and fluffy, scraping down the sides of the bowl with a spatula as needed (approx. 2-3 minutes).

6. Add the eggs one at a time and mix until combined.

7. Add 1/2 of the dry ingredients and mix until combined.

8. Add sour cream and lemon mixture and mix until combined.

9. Add the remaining 1/2 of the dry ingredients and mix until combined.

10. Scrape down the sides of the bowl and mix one more time for 30-45 seconds.

11. Pour the batter into the prepared baking pan and bake at 350F for 50-60 minutes. Check the doneness by inserting a clean toothpick, which will come out clean when finished baking.

12. Once the pound cake has finished baking, remove from the oven and let it cool for one hour, then gently release it from the pan by tipping it upside down.

13. Place the pound cake on a cooling rack until completely cooled to room temperature (approx. 2-3 hours) before icing.

Prepare Icing

1. In a small mixing bowl, whisk together the lemon juice and powdered sugar until smooth.

2. Using a spatula, pour the icing over the top of the pound cake, then gently smooth. Let sit until the icing sets (approx. 1 hour).

Notes:

• We find that the pound cake tastes even better the day after baking!

• The pound cake will stay fresh for up to 5 days at room temperature.