• Preheat the oven to 350°F. Grease a 9 x 5-inch metal loaf pan and line the bottom and sides with parchment paper.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and softened butter. Beat on high speed for five minutes until the mixture is very pale in color.

  TIP - The most crucial step is the proper beating of the sugar and butter. Although 5 minutes may seem like a long time, your cake will have a nice rise with the extra time taken to aerate the sugar and butter.
• Add the egg and egg yolk and mix until just combined.
• Add half of the sour cream and vanilla extract and mix until just combined.
• Add 1 cup of the flour mixture and mix until just combined. Repeat the process by adding the remaining sour cream and 1 cup of the flour mixture, mixing after each addition.
• Add 2 teaspoons of lemon juice to the 1 ½ cups of diced strawberries and toss to coat. Let the strawberries stand for 2 minutes and then transfer them to the remaining ¼ cup flour mixture. Stir until the strawberries are well coated.
• Fold 1 cup of the coated strawberries into the batter using a soft silicone spatula.
• Transfer three-quarters of the batter to the prepared loaf pan and sprinkle in the remaining coated strawberries.
• Spread the remaining batter over the strawberries making sure to get into all the corners and smooth the top.
• Bake for 60-65 minutes or until a toothpick inserted comes out clean.

  TIP - Check halfway through baking to make sure the top is not too brown, if so, loosely tent aluminum foil over the pound cake for the remainder of the bake.
• Remove the loaf pan from the oven and let it cool for 1 hour.

To Make the Glaze

• Add 1 cup of diced strawberries to a small bowl and sprinkle with the sugar. Allow the strawberries to sit for 10 minutes for the juices to accumulate.
• Place the strawberries, (along with their juices) in a fine mesh sieve set over a bowl to collect the juice. You will need 3 tablespoons of strawberry juice (if you don’t have enough, you can muddle the strawberries to extract more of their juice).
• Transfer 3 tablespoons of the juice to a measuring cup (or other pourable bowl) and stir in the lemon juice and powdered sugar until it is smooth and thick. If you want the glaze more runny, add extra juice in 1 teaspoon increments until you reach the desired consistency.

  TIP - The strawberry glaze should have the consistency of toothpaste and be thick enough to hold a drip without it running straight down the sides of the cake.
• Remove the parchment from the pound cake and place it on a wire rack set over a baking sheet to collect any drips. Slowly pour the glaze over the top of the pound cake, letting it drip down the sides.
• Allow the glaze to set before slicing and serving.