LEMON POUND CAKE 

GREASE AN 8"X 5" LOAF PAN AND DUST WITH FLOUR.

WHISK TOGETHER CAKE FLOUR, SALT, AND BAKING POWDER.  SET ASIDE UNTIL READY TO USE.

IN A MEDIUM SIZE BOWL, ADD THE BUTTER, SUGAR AND LEMON ZEST AND MIX WITH A HANDHELD MIXER FOR 2-3 MINUTES.

IN A MEASURING PITCHER MIX WHISK THE EGGS AND VANILLA.  ADD THE EGG MIXTURE TO THE CREAMED SUGAR AND BUTTER.  THEN, ADD THE JUICE OF TWO LEMONS AND MIX AGAIN.

NEXT, ADD THE DRY INGREDIENTS AND MIX ON LOW.

TRANSFER THE BATTER TO THE PREPARED LOAF PAN AND BAKE FOR 25 MINUTES.

CAREFULLY RUN A KNIFE AROUND THE EDGES OF THE PAN TO LOOSEN THE LOAF.  THEN, TURN THE LOAF OUT ONTO A COOLING RACK AND COOL COMPLETELY.

WHISK TOGETHER THE POWDERED SUGAR AND LEMON UNTIL SMOOTH.

DRIZZLE HALF OF THE ICING ON TOP OF THE LOAF.  AFTER THE ICING IS SET POUR OVER THE REST OF THE GLAZE.