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Preheat the oven to 350°F and grease a large ramekin with butter.
In a medium bowl, use a fork or rubber spatula to cream together the softened butter and sugar (I like to 'smoosh' it on the side of the bowl to really cream them together). Mix in the egg yolk and vanilla to combine then mix in the lemon juice and zest before finally mixing in the sour cream. (It may look almost 'curdled' and not be smooth, that is okay. It will come together when you add the flour).
Add the flour, baking powder, and salt and stir until just combined. Do not over mix and the batter will be thick.
Pour into the greased ramekin and spread into an even layer.
Bake in the preheated oven for 25-30 minutes (adjust for your ramekin size). The pound cake is done when a toothpick inserted in the center comes out clean with only a few moist crumbs (no wet batter).
While the cake cools slightly, mix together the icing ingredients (you can adjust the amount of powdered sugar and milk/lemon juice) if you want a thicker or thinner icing.
Remove the pound cake from the ramekin while still warm (this makes it much easier to pop out) and pour over the icing. Enjoy!