Sour Cream and Lemon Pound Cake

1. Preheat oven to 325°F. Grease 8-cup tube/Bundt pan. Dust pan with cake flour; tap out excess flour.
2. Sift flour, baking soda and salt into a medium bowl. Beat butter in a large bowl until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to the prepared pan.
3. Bake cake until a tester inserted near the center comes out clean, about 55 minutes. Let cake cool in the pan on a rack 15 minutes. Cut around the cake in the pan. Turn out cake.
4. Carefully turn cake right side up on rack and cool completely. Dust with powdered sugar, if desired. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)