Lemon Pound Cake is a light, fluffy and velvety moist lemon delight. It has the perfect freshness of lemon zest and other secret ingredients.
Pre heat the oven to 350 Degrees F (180 degrees C).
Grease and dust a bundt cake pan.
Mix all purpose flour, baking powder, baking soda and salt in a bowl and keep aside.
Mix milk, lemon juice and lemon zest in another bowl and keep aside.
In the bowl of your electric mixer, whisk butter and sugar until light and fluffy. ( Appox 5-6 minutes on medium high speed ).
Add eggs, one at a time and mix well after each addition.
Add vanilla extract and mix well.
Add 1/2 of the flour mixture and mix until combined.
Add the milk mixture and mix until combined.
Add the remaining flour mixture and mix until combined.
Pour the batter in the prepared pan.
Bake for 55-60 minutes until a tooth pick comes out clean.
Remove the pan from the oven and let it rest for 10 minutes.
Remove the cake from the pan and let it cool on a wire rack.
Add the ingredients in a bowl and mix well.
Add more sugar if the glaze is too runny.
Pour the glaze over the cooled cake.
Cut the cake into slices and serve.