Very Moist Lemon Pound Cake

Coat the inside of a loaf pan with butter, dust with flour, and tap out the excess. Chill the pan in the fridge until ready to use.

Preheat the oven to 325°F (163°C).

Ensure the butter is completely softened and the eggs feel slightly warm (around 90°F / 32°C).

In a stand mixer bowl, whisk together granulated sugar, salt, and lemon zest until well combined.

Add the softened butter to the sugar mixture. Whip on high speed until very fluffy and pale, scraping down the sides and bottom of the bowl as needed.

Gradually add the slightly warm eggs in about eight separate additions, whipping well at high speed after each addition to ensure even blending.

Add the sifted all-purpose flour and baking powder to the bowl. Fold with a rubber spatula just until no dry flour pockets remain.

Gently fold in the sour cream, honey, vanilla extract, and lemon juice until everything is evenly incorporated.

Scoop the batter into the prepared loaf pan. Score a line down the center with melted butter using a dough scraper.

Bake at 325°F (163°C) for 60-75 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs. Cool in the pan for 10 minutes before removing.

Boil water, lemon juice, and sugar in a small saucepan until dissolved.

Unmold the warm cake gently and brush the hot syrup over the entire surface. Let the cake cool completely.

Whisk the powdered sugar and lemon juice together until smooth.

Pour the glaze over the completely cooled cake and spread it evenly. Decorate with diced pistachios or any desired topping while the icing is wet.

Bake the glazed cake at 325°F (163°C) for 1 minute to quickly set the icing and make it crispier.