Preheat oven to 350°F. Grease and flour one 1-lb. loaf pan
In a large bowl, cream butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, and vanilla. Mix until well combined. Scrape the sides of the bowl as needed
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add flour mixture to butter mixture and beat until just combined. Add sour cream and mix until all ingredients are combined but do not overbeat
Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then remove the poundcake from the pan and allow to cool completely
In medium bowl, combine all ingredients for the icing; mix until smooth. Drizzle over pound cake
Ingredients
1/2 cup (1 stick) Unsalted butter, at room temperature
