Now, let me tell you about a little slice of sunshine that’ll brighten even the cloudiest of days here in our cozy corner of the world – the good old Lemon Pound Cake. This beauty has been around since the 1700s, if you can believe it, and it sure has stood the test of time. I think folks love to whip it up because it’s like a little piece of summer in your kitchen, no matter the season. Perfect for Sunday family brunches, a sweet treat for a friend in need, or just to have on hand when the kiddos come barreling through the door after school. It’s a no-fuss, all-love kind of cake that I’m pretty sure will win over hearts and bellies alike.
Pair a slice of this Lemon Pound Cake with a hot cup of tea or a cold glass of milk. It’s also gorgeous with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling a touch fancy. For a brunch spread, serve alongside fresh fruit salad and maybe some scrambled eggs to balance the sweet with some savory.

Ingredients:
Cake:
– 1 cup unsalted butter, softened (plus a bit more for greasing the pan)
– 2 cups all-purpose flour (a little extra for the pan, too!)
– 1 1/2 cups granulated sugar
– 4 large eggs, room temperature
– 1/3 cup fresh lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons lemon juice

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