This lemon pound cake is a refreshing twist on the classic recipe. The addition of lemon zest and juice gives the cake a bright, citrusy flavor that is perfect for spring and summer. To make this cake, you will need flour, sugar, butter, eggs, lemon zest, lemon juice, vanilla extract, and baking powder. Cream the butter and sugar together until light and fluffy, then add the eggs one at a time. Mix in the flour, baking powder, lemon zest, lemon juice, and vanilla extract until just combined. Pour the batter into a greased loaf pan and bake for 50-60 minutes at 350°F. Let the cake cool before slicing and serving.
