Lemon Crunch Pound Cake

1. Prepare the Cake Batter:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream butter and sugar together until light and fluffy (about 3-5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream (or buttermilk), mixing until just combined.
Stir in vanilla extract, lemon extract, lemon juice, and lemon zest.
2. Bake the Cake: