Lemon Pound Cake with Lemon Glaze

Preheat oven to 350°F (175°C). Butter and flour an 8 x 4-inch loaf pan.

Rub the lemon zest into the sugar until fragrant.

Cream the butter and lemon sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in lemon juice, lemon extract, vanilla and mayonnaise.

In a separate bowl, whisk together the flour, baking soda, cinnamon or pumpkin spice, salt and baking powder.

Gradually add the dry ingredients to the wet mixture. Mix only until combined.

Pour into the prepared loaf pan and smooth the top.

Bake for approximately 45 minutes, or until a skewer inserted into the centre comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack.

Whisk the glaze ingredients together until smooth.

Pour over the completely cooled loaf and finish with freshly grated lemon zest.

Let the glaze set, then slice and enjoy. 🍋🍰