Sour Cream Pound Cake

2 Sticks unsalted butter, softened
3 Cups sugar
3 Cups plain flour, sifted
1 Cup sour cream
1/4 Teaspoon soda
1/4 Teaspoon salt
6 Eggs
1 Teaspoon vanilla extract
Lemon Glaze - Optional
2 Cups powdered sugar
3 - 4 Tablespoons freshly squeezed lemon juice

Preheat oven to 325�.
Grease and flour a 10" tube cake pan.
Add soda and salt to sour cream and set aside.
Cream butter well and add sugar gradually, beating well after each addition. Add eggs one at a time and beat well after each. Add sour cream alternately with flour, beginning and ending with flour. Beat well after each addition. Add vanilla and mix on low until just combined.
Bake at 325�F for one hour and a half, checking with a toothpick after baking for one hour 15 minutes. Cool on wire rack for 10 minutes before removing from pan.
Serve with lemon glaze if desired!
Lemon Glaze
Add powdered sugar to a medium-sized bowl. Add the lemon juice and whisk until smooth. The glaze should be thick but pourable. Add more lemon juice to thin it out or powdered sugar to thicken to the desired consistency.