• Preheat oven to 350℉
• Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  1½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp salt
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
  1 cup unsalted butter
•  Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
  1 cup granulated sugar
• With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer.
  3 large eggs
• Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. 

  Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combined. This is normal and the batter will come together when you add the dry ingredients in the next step.
  ¼ cup sour cream, 1 tsp lemon zest, 3 tbsp freshly squeezed lemon juice, 1 tsp vanilla extract
• With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. The batter is very thick.
• Using a piping bag, fill the cube cake mold with batter. Fill each one up to about 3/4 to the top so they do not overflow. Bake for 20-23 minutes or until a toothpick inserted comes out clean. Some moist crumbs are ok.
• Cool in the mold for 5 minutes to set, then remove the cakes from the mold by flipping them over and gently shaking them.

Lemon Glaze

• Whisk together all of the icing ingredients until combined. Then pour or spoon over each cake. You can also dip each cake once they are completely cooled.
  1 cup powdered sugar, 1½ tbsp freshly squeezed lemon juice, 1 tbsp heavy cream or milk