Golden Lemon Pound Cake Loaf

 Ingredients

For the Pound Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
2 tbsp lemon zest
2 tbsp fresh lemon juice
½ cup whole milk
1 tsp vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional for garnish)

 Instructions

 Prepare the Batter:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each.
Stir in the lemon zest, lemon juice, and vanilla extract.
 Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
 Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
 Make the Lemon Glaze:
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
 Glaze & Serve:
Once the cake is completely cooled, drizzle the lemon glaze over the top and garnish with additional lemon zest if desired.
Slice and enjoy this buttery, citrusy delight!

 Pro Tips:
 For a more intense lemon flavor, poke small holes in the cake and drizzle lemon syrup (lemon juice + sugar) before glazing.
 Garnish with mint leaves for a fresh touch.
 Wrap and store in an airtight container for up to 4 days or freeze for later enjoyment.
 Enjoy!