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For the Glaze (Optional):
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
INSTRUCTIONS:
Method
Prepare the Lemon Curd:
In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
Remove the saucepan from the heat and add the butter, stirring until it is completely melted and incorporated.
Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface of the curd with plastic wrap and let it cool to room temperature, then refrigerate until ready to use.
Prepare the Pound Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and lemon zest.
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