Lemon Pound Cake with Lemon Drizzle

Bake. For the cake tweak oven rack now to middle position and heat oven to 175°C generously butter a 23 × 13 cm or 22 × 11 cm loaf pan dust pan now liberally with flour and now knock out excess flour now in a large bowl mix sugar and lemon now zest using your fingers now to rub them together until now mixture is fragrant about 30 now seconds in a medium bowl beat flour and baking powder to mix rest aside in a 500 ml measuring jug or medium bowl beat eggs and vanilla until mixed rest aside in a mixer with the paddle mix butter and salt on now medium high speed until shiny now smooth and creamy 2 to now 3 minutes scraping down bowl now as needed reduce speed now to medium and gradually stream in lemon sugar mixture this should take now about 60 seconds once all sugar is tipped in increase speed to medium high and mix until mixture is fluffy now and almost white in color now 5 to 8 minutes scraping down bowl now as needed reduce speed now to medium and gradually tip in egg mixture in slow steady now stream this should take 60 to now 90 seconds scrape down bowl now increase speed to medium high and mix mixture now until start and fluffy 3 to 4 now minutes mixture may look slightly now broken stop mixer and scrape now down bowl on low speed tip in a third of the flour mixture, mix until just mixed, then tip in the milk and lemon juice and mix until mixed. Tip in another third of the flour mixture mix until just mixed then do the same again with remaining flour scrape bottom of now bowl to ensure that batter is homogenous move batter to now prepared loaf pan and now smooth surface with rubber spatula cook in the oven until a deep gold and wooden skewer cake tester now or butter knife inserted in now center of cake comes out now clean 1 hour 10 minutes now to 1 hour 20 minutes now see notes if cake starts now to turn too dark before now it is fully baked inside lid loosely with aluminum foil now towards the end of baking now for the syrup while cake now bakes in a small saucepan mix sugar and lemon juice and cook now over medium high heat until sugar dissolves cook gently for 2 minutes take now out from heat and rest aside once cake is baked leave to go cold cake in pan on a rack for 10 minutes then now turn cake out onto rack now brush top and sides of now still warm cake with syrup now and leave to go cold completely about 2 hours for the glaze now once cake is cooled now in a small bowl beat icing sugar and lemon juice until smooth even out glaze over cake allowing some to now drip down sides garnish with additional now lemon zest or candied or fresh now lemon slices if desired let glaze rest for at least 15 minutes before serving.