Lemon Pound Cake

Preheat oven to 350°F. Butter and flour sides and bottom of an 8 1/2- x 4 1/2-inch loaf pan.

Whisk together flour, salt, and baking soda in a medium bowl until combined; set aside. Whisk together sour cream and lemon juice in a small bowl until smooth; set aside.

Beat sugar, butter, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed. Add eggs, 1 at a time, beating well after each addition and stopping to scrape down sides as needed, about 45 seconds. Beat in vanilla and lemon extract until incorporated, about 15 seconds.

Gradually add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat on low speed just until combined after each addition.

Spoon batter into prepared loaf pan, and smooth top with a spatula. Gently tap loaf pan on counter to release any large air bubbles.

Bake in preheated oven until Cake is golden-brown and a wooden pick inserted in center comes out clean, about 55 minutes. Let cool in pan on a wire rack 5 minutes.

While Cake is cooling, stir together sugar and lemon juice in a small saucepan. Cook, stirring often, over medium-low until sugar is dissolved, about 2 minutes. Increase heat to medium-high, and bring to a simmer. Simmer, stirring occasionally, 1 minute; remove from heat.

Brush about one-third of the Lemon Syrup evenly over top of Cake. Let stand 5 minutes. Turn out Cake from loaf pan onto a wire rack, brushing bottom and sides of cake with remaining Lemon Syrup. Let Cake cool completely, top side up, on wire rack, about 1 to 2 hours.

Whisk together sugar and salt in a small bowl. Gradually add lemon juice, one teaspoon at a time, whisking until smooth and desired consistency.  Drizzle Lemon Glaze over cooled Cake. Let stand until Lemon Glaze is set, about 15 minutes. Slice and serve.