Preheat oven to 350 degrees

loaf pan (8"x4"), greased and floured

LEMON POUND CAKE:

In medium bowl mix the eggs, milk and vanilla. Stir to combine.

Place dry ingredients in bowl of mixer, mix 30 seconds to combine.

Add the butter and half the egg mixture. Mix on medium speed for 1 minute.

Slowly add the remaining egg mixture, scrape down sides of bowl, continue mixing until fully combined.

Gently fold in the lemon zest, mix well.

Pour into prepared loaf pan.

Bake 55-65 minutes or until wooden toothpick inserted in center comes out clean.

At 30 minutes cover with butter foiled to prevent over browning.

Remove from oven, cool 10 minutes.

LEMON SYRUP:

On medium heat stir lemon juice and sugar until sugar is dissolved.

GLAZE (can be made a few minutes before you are ready to glaze the cake):

With whisk stir all ingredients until well combined.

ASSEMBLY:

After cake has cooled 10 minutes remove from pan.

Poke holes over the top of the cake, brush lemon syrup over the top making sure it seeps into the holes, this allows the cake to retain more flavor and moisture.

Gently turn the cake over and repeat on the bottom of the cake.

Brush remaining syrup on the sides. (You may have some syrup left over)

Let cool completely.

Wrap in plastic wrap and keep overnight to allow lemon syrup to really flavor the cake.

Next day, pour glaze over the entire top of cake.

Garnish as desired.