Lemon Pound Cake

Slightly adapted from NY Times

1/2 cup (1 stick) butter, softened
2 cups whole wheat pastry flour 
1 ¼ cups cane sugar
Zest from 2 lemons
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup sour cream
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

1. Preheat the oven to 350°F. Thoroughly spray a standard loaf pan (preferably metal) with cooking spray. Using an electric or stand mixer, cream together the butter and sugar until fluffy. Add the lemon zest, eggs, and vanilla and beat until smooth and creamy.
2. Mix the dry ingredients together in a separate bowl. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick or cake tester inserted into the center comes out clean, about 60 minutes. Place on a rack to cool awhile, about 20 minutes. Turn the loaf out of the pan and cool completely.
3. Whisk the confectioners’ sugar and lemon juice together until smooth. Drizzle over the loaf. Allow the glaze to harden before slicing.