Lemon Poppyseed Pound Cake

1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
12 tbsp. unsalted butter, at room temperature
1 c. sugar
1 1/2 tsp. vanilla extract
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. poppy seeds
2 eggs, at room temperature
1/2 c. sour cream, at room temperature

Preheat oven to 325°F. Lightly grease loaf pan (preferably glass) and dust with flour, shaking to remove excess.

In a bowl, whisk together flour, baking soda, and salt until blended. In the bowl of an electric mixer, beat together butter, sugar, vanilla, lemon zest, lemon juice, and poppy seeds until light and fluffy. Add eggs one at a time, beating well after each addition until just blended. Sprinkle half of flour mixture over egg mixture and stir until both are just incorporated. Stir in sour cream, then sprinkle with remaining flour mixture and stir until evenly distributed.

Pour batter into prepared pan and smooth out the top. Bake until toothpick inserted in center comes out clean, about 70 minutes. Keep an eye on the cake near the end of baking and cover loosely with foil if necessary to prevent over-browning. Transfer pan to a wire rack and let cool 15 minutes.

Run a knife around inside of pan, invert cake onto rack, and lift off pan. Place cake on one of its sides and continue cooling. Serve warm or at room temperature.