LEMON POUND CAKE

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons lemon zest
1 cup (2 sticks) butter at room temperature
2 1/2 cups sugar
6 large eggs at room temperature
1 cup sour cream at room temperature
2 tablespoons freshly-squeezed lemon juice
1 teaspoon pure lemon extract
For the glaze:
1 1/2 cups powdered sugar
2-3 tablespoons freshly-squeezed lemon juice

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