Lemon Glazed Pound Cake – A Zesty, Buttery Delight

• 1 cup (230g) unsalted butter, softened
• 1 ¾ cups (350g) sugar (or sugar-free alternative)
• 4 large eggs
• 2 ½ cups (310g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (120ml) whole milk (or dairy-free alternative)
• ¼ cup (60ml) fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, for extra depth)

For the Lemon Glaze:

• 1 cup (120g) powdered sugar (or powdered erythritol for sugar-free)
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1 tablespoon milk (adjust for desired consistency)

Instructions

1. Preheat & Prepare the Pan

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