Lemon Pound Cake

Instructions:

• Lemon Pound Cake
• Preheat your oven to 350°F (175°C). Grease and line a 6’’ cake pan (I used this one) with parchment paper.
• In a large bowl, combine the lemon zest and granulated sugar. Mix well until the zest is evenly distributed and coated with sugar.
• Cream together the softened butter and lemon sugar mixture until light and fluffy.
• Beat in the eggs, one at a time, until fully incorporated.
• Stir in the milk, fresh lemon juice, and vanilla extract until well combined.
• Sift in the flour, baking powder, and a pinch of salt. Mix until just combined. Be careful not to overmix.
• Pour the batter into the prepared cake pan. Bake in the preheated oven for 44 to 55 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a serving plate to cool completely.
• Lemon Glaze
• In a small bowl, mix the powdered sugar with lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
• Once the cake is completely cool, drizzle the glaze over the top.
• Garnish (optional)
• Add chamomile flowers, culinary lavender, and gold leaf flakes over the glazed cake.
• Allow the glaze to set before slicing and serving, enjoy!~