Instructions

1. You will need to juice and zest a couple of lemons for this yummy cake.  You will need 1/2 cup of lemon juice for the lemon syrup you drizzle on the pound cake and 1/4 cup of lemon juice for the cake.  You will also need 2 tablespoons of Lemon Zest for the cake recipe.
2. Add the sugar and the lemon zest to the mixing bowl.
3. Turn on the mixer to low and thoroughly mix the sugar and the lemon zest.  Set aside and let the lemon flavor steep into the sugar for at least 15 minutes.
4. Add Butter to the sugar mixture in the mixing bowl.  The butter needs to be softened to room temperature.   Cream the butter and sugar until it is light and fluffy. (Approximately 5-6 minutes).
5. Add the eggs one at a time and beat them until thoroughly combined. Scrape down the bowl after each egg has been beaten into the batter.
6. Add the vanilla and lemon juice and mix until combined.
7. Add flour and baking powder and mix on medium-low ONLY until the flour is just combined.  Do not overmix after the flour has been added.
8. Prepare a 9x5x3″ loaf pan and pour the batter into the loaf pan.
9. Spread the batter out so it is evenly distributed in the pan.
10. Bake in an oven preheated to 325 degrees for 50-60 minutes or until a toothpick comes out clean. Cool the pound cake in the pan for 10 minutes and then remove it from the pan to finish cooling.
11. While the pound cake is baking, make a batch of lemon syrup.  Add 1/2 cup of lemon juice and 1/2 cup of sugar in a small saucepan. Cook on a medium-low setting, stirring constantly until the sugar is dissolved and a light syrup is formed.
12. As the Lemon Pound Cake is cooling, drizzle the hot Lemon Syrup over the cake a little at a time (every 10 minutes or so add another drizzle of the syrup.) The more syrup, the more moist and tart the cake will be. Allow the cake to fully cool.
13. For the Vanilla Icing, add the softened butter and the vanilla to a mixing bowl.  Mix until combined and smooth.
14. Add the powdered sugar and mix until fully combined.
15. Add the milk/heavy cream one tablespoon at a time and then mix until the consistency of spreadable icing.
16. Continue to add milk until you get the right consistency.
17. Use a spreader to ice the top of the Lemon Pound Cake.
18. Smooth out the icing.
19. Serve at room temperature.