• Preheat the oven to 325°F. Grease a standard-sized 8 x 5" loaf pan, and dust with flour.

MAKE THE LEMON POUND CAKE:

• In a medium-sized mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside until ready to use.
• Add the butter, granulated sugar, and lemon zest to a large bowl and use a handheld mixer on medium-high speed for 2 to 3 minutes. Wipe down the sides of the bowl and mix for 1 minute more. You could also use a stand mixer fitted with a paddle attachment for this task.
• In a measuring pitcher, whisk together the eggs and the vanilla extract. Add the egg mixture to the creamed butter and sugar. Then, add the juice of 2 lemons, and mix on medium-high speed until well combined.
• Add the dry ingredients and mix on low until evenly distributed throughout the batter.
• Transfer the batter to the prepared pan and bake for 25 minutes. Rotate the pan in the oven, and bake for an additional 25 to 30 minutes. Transfer the pound cake to a cooling rack and allow to cool for about 15 minutes.
• Carefully, run a knife along the sides of the pan to loosen the cake. Then, turn the pound cake out onto the cooling rack and allow it to cool completely.

MAKE THE LEMON GLAZE:

• In a medium-sized bowl, whisk together the powdered sugar and lemon juice until smooth.
• Lay down a sheet of wax or parchment paper on your work surface. Place the cooling rack and pound cake over the wax paper.
• Drizzle half of the glaze across the top of the pound cake. Allow the glaze to set for about 10 minutes, then pour the rest of the glaze over the first coat.
• Allow the glaze to sit for about 45 minutes to 1 hour more. Serve, and enjoy!