Preheat oven to 350° F. Grease and flour a 9x5 loaf pan and set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), add sugar and lemon zest. Use fingers to rub lemon zest into the sugar to amplify flavor. Add butter and beat on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, mixing after each addition. Scrape down sides and bottom of the bowl as needed. Add sour cream, lemon juice, vanilla extract and almond extract (if using) and mix until combined.
Add dry ingredients and mix just until combined (avoid over mixing). Transfer mixture to prepared pan and spread evenly.
Bake lemon pound cake at 350° F for 50 to 60 minutes. After 30 minutes, tent aluminum foil over the cake to prevent the top from browning. The cake is done when a toothpick inserted in the center comes out with just a few crumbs. Allow cake to cool in the pan for 10 minutes, then carefully remove cake from the pan and transfer to a wire rack to cool completely, about 2 hours.
For the icing, whisk together confectioners’ sugar, lemon juice and milk. Pour over cooled lemon pound cake and garnish with lemon zest or slices. Cut and serve.
Notes
Store lemon pound cake in an airtight container at room temperature for 3 to 4 days.Freeze lemon pound cake without icing for up to 3 months. Defrost in the refrigerator overnight before bringing to room temperature and adding icing.High altitude adjustments: Decrease sugar by 2 Tablespoons. Add 2 teaspoons milk with the sour cream. Baking times may vary.Recommended tools: Lemon zester, lemon juicer, kitchen scale, 8x4 loaf pan.