Preheat your oven to 350°F and grease a loaf pan thoroughly with butter or cooking spray. Line the bottom with parchment paper so you can lift the cake out easily without it sticking. This takes about two minutes and saves you serious frustration when it's time to remove the finished lemon pound cake recipe from the pan.

Cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3 to 4 minutes. You'll notice the mixture turns pale yellow and becomes fluffy — that's when you know it's ready. Stop and scrape down the bowl halfway through to make sure everything's incorporated evenly.

Add eggs one at a time, beating well after each addition for about 30 seconds. The batter should look smooth and slightly thickened, not separated or curdled. If it looks broken, add a tablespoon of your flour mixture to bring it back together (don't panic if this happens).

Whisk together the flour, baking powder, and salt in a separate bowl, then add it to the batter in two additions. Alternate with the milk mixture (combine milk, sour cream, lemon juice, zest, and vanilla in another bowl). Start with the dry mixture, then add half the wet mixture, then the remaining dry, then the remaining wet.

Pour the batter into your prepared pan and smooth the top gently with a spatula. Bake for 55 to 60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when you tap it lightly — don't overbake or it gets rubbery.

Remove from the oven and let the lemon pound cake cool in the pan for about 15 minutes before turning it out onto a wire rack. It'll still be warm, which makes it easier to remove without breaking. Let it cool completely (at least 1 hour) before glazing.

Mix the powdered sugar with 2 to 3 tablespoons of fresh lemon juice to make a thin glaze, then drizzle it over the cooled cake. You want it pourable but not too runny — adjust the juice amount as you go. The glaze sets in about 20 minutes and adds that professional bakery finish.