Collect all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, lemon zest, lemon juice, and sour cream.
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.
Beat in the eggs one at a time, mixing well after each addition, then stir in the lemon zest and lemon juice.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the lemon pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.