Equipment

• Large mixing bowl
• Hand mixer
• Whisk
• Scale
• Silicon spatula
• Lemon muffin pan or loaf pan

Ingredients

For pound cake

• 280 g salted butter (room temperature)
• 350 g granulated sugar
• 2 + 1/2 zest of whole lemon
• 322 g cake flour
• 4 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 206 g whole milk
• 57 g lemon juice
• 42 g cream cheese (room temperature)
• 1 tsp vanila extract

For lemon glaze 

• 17 g salted butter (melted)
• 39 g  lemon juice
• 124 g confectioner sugar

Preparation

For pound cake

1. Pre-heat your oven to 320°F (160°C)
2. In large mixing bowl, add milk and lemon juice. Set aside for later use.
3. In a medium bowl add granulated sugar and lemon zest, mix with your fingers for approximately 1 minute.
4. In a separate large mixing bowl, add room temperature salted butter. Beat with hand-mixer until fluffy, for approximately 2 minutes.
5. Add your sugar + lemon zest mixture to the mixed butter, continue to beat with hand-mixer until well-combined.
6. Add in eggs one at a time, while continuing to beat on medium speed.
7. With a sifter, sift in cake flour, baking powder, baking soda, and salt. Using a silicone spatula, fold in the dry ingredients.
8. With a hand-mixer, beat on low-medium speed for 1 minute, then add in your milk mixture and continue to beat for another 3 – 4 minutes (make sure to scrape the side of the bowl with a silicone spatula).
9. Pour you cake batter into your lemon muffin pan or loaf pan.
10. IF you are using a lemon muffins pan, you are going to bake for 26 minutes at 320°F (160°C) – to check if the muffins are ready, insert a toothpick into the center of the muffin – if it comes out clean, it means its ready!).
11. IF you are using a loaf pan bake at 320°F (160°C) for 60 minutes total. After the first 30 minutes of baking, remove the cake pan from the oven, make a slit down the middle of the load with a knife and then put back in the oven to bake for another 30 minutes.
12. Remove pound cake from the oven, and let it cool for at least 10-20 minutes before removing the muffins/loaf from the pan. Once cooled, wrap your pound cake in plastic wrap and refrigerate over night before serving (pour the lemon glaze on the pound cake the next day).
13. Cut and serve with tea, enjoy! (This pound cake is best served cold!)

For lemon glaze 

1. In a medium bowl, add confectioners sugar, lemon juice, and melted butter.
2. Using a whisk, whisk together ingredients together until well-combined.