Perfectly sweet Lemon Pound Cake, drizzled with a tart lemon glaze.
Preheat oven to 350 degrees. Mix all of the cake ingredients with an electric mixer until well blended. Pour mixture into a greased and floured bundt pan.
Bake for 40-45 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes and then remove from pan and cool completely.
Mix the glaze ingredients together with a whisk. Start with the juice of half of a lemon and add more juice as needed to get glaze consistency. Pour glaze over cooled cake and serve. Store leftovers covered, at room temperature.