Lemon Pound Cake for 16 Slices

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9x5 inch loaf pan and line with parchment paper.
2. Combine granulated sugar and 2 tbsp lemon zest in a mixing bowl; rub the zest into the sugar using fingertips until fragrant.
3. Cream the softened butter and lemon-sugar mixture on medium-high speed until pale and fluffy (approximately 3-5 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Whisk together the flour, baking powder, and salt in a separate bowl.
6. Alternately add the dry ingredients and the milk/lemon juice mixture to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined.
7. Pour batter into the prepared pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
9. Whisk together powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest. Drizzle the glaze over the cake while it is still slightly warm.