This Lemon Pound Cake from Food Network is a classic dessert that’s perfect for National Pound Cake Day on March 4 or any time you’d like a simple, flavorful treat. Serves 8 to 10.
Preheat your oven to 350 degrees Fahrenheit. Butter a 6-cup loaf pan and line it with parchment paper.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. In a separate bowl, cream 1 cup (2 sticks) softened unsalted butter with 1 cup sugar until light and fluffy. Beat in 4 eggs, one at a time, then stir in 2 teaspoons vanilla. Alternately add the flour mixture and 1/4 cup lemon juice, mixing just until smooth.
Pour the batter into the prepared pan and bake for 65-70 minutes, until the center is raised and a tester inserted in the middle comes out clean or with a few moist crumbs. Let cool briefly in the pan, then transfer to a wire rack to cool completely.
For the glaze, stir together 1/3 cup sugar and 1/3 cup lemon juice until sugar is dissolved. Brush the glaze over the top and sides of the cooled cake, repeating until all the glaze is used.