Preheat the oven to 350, butter a 9 x 5 loaf pan, line it with parchment so it has 2 handles for easy removal, and butter the parchment.  In a medium bowl, whisk together the flour, baking powder and salt and set aside.

Using your electric mixer, beat the butter on it’s own for a couple of minutes until smooth, then add in the sugar and beat for a good couple of minutes more until well creamed.  Add in the eggs, one at a time, beating between additions and stopping to scrape down the sides of the bowl as needed.

Once all of the eggs are mixed in, stop the mixer, scrape in the sour cream, add the zest and vanilla and beat again.  Scrape down the bowl and don’t worry if this new mix looks a little curdled.

With the mixer on low, slowly add the dry ingredients and mix until just combined.  The batter will be thick, maybe even lumpy…it’s all good.  Scrape all into your prepared pan, level out the top and bake for 45 to 55 minutes (or even up to an hour, depending on your oven) until the middle temperature is 200 and a toothpick comes out clean – a thermometer is everything when baking pound cake!

Leave the loaf to rest in it’s pan, on a rack, for ONE HOUR before carefully removing the warm goodness to a cutting board, rack or platter.  You can add the icing as it’s still warm (it won’t stay as well, but it will sure taste good!) – or wait until it cools completely.

For the icing – measure/weigh all ingredients into a small bowl, preferably with a spout and whisk well.  Pour over your loaf/cake, slice and serve!