Lemon Pound Cake

Preheat your oven to 175°c. Grease a loaf pan and set it aside.

In a bowl, add Unsalted butter and sugar. Beat it well with a hand mixer until smooth and creamy.

Add eggs one by one and beat it well until light and fluffy. Add vanilla extract, a pinch of salt , lemon juice , lemon zest and milkmaid. Beat it for a couple of minutes until well incorporated.

Sift the flour and add it to the egg mixture. Fold it gently until the batter is well incorporated. The batter will be smooth and thick, but very light. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.

Place the loaf pan in the center of the preheated oven and bake for 40 - 50 minutes or until a toothpick inserted in the center of the pound cake comes out clean.

If the loaf begins to brown too much, cover it tightly with a piece of aluminum foil. Remove the pound cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Once the pound cake is nearly cool, make the glaze. In a small bowl, place the icing sugar and milk. Stir it well. Add one tbsp of lemon juice and mix well.

Continue stirring until the glaze is thickly pourable. Pour the glaze over the cooled pound cake, and allow to set at room temperature. Slice and serve.