Soft, buttery lemon pound cake made with fresh lemon zest and finished with a bright citrus glaze.

Scale

1 1/2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

Zest of 1 lemon

2 tablespoons lemon juice

1/4 cup milk

1 teaspoon vanilla extract

1 cup powdered sugar

2–3 tablespoons lemon juice

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1. Preheat oven to 350°F and prepare loaf pan.

2. Whisk flour, baking powder, and salt.

3. Cream butter and sugar until fluffy.

4. Add eggs one at a time.

5. Mix in lemon zest, lemon juice, and vanilla.

6. Alternate dry ingredients with milk.

7. Pour batter into pan.

8. Bake 45–50 minutes.

9. Cool completely and drizzle with glaze.

– Use fresh lemons for best flavor.

– Do not overmix batter.

– Let glaze set before slicing.