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Ingredients
  • subheading: LEMON POUND CAKE:
  • 330 g granulated sugar
  • Zest of 2 large lemons
  • 4 large eggs room temperature
  • 160 g heavy cream room temperature
  • 240 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 85 g vegetable oil
  • 1 ½ teaspoon vanilla extract
  • 1 ½ tablespoon lemon juice
  • subheading: LEMON GLAZE:
  • 150 g powdered sugar
  • 4 to 5 teaspoon lemon juice
  • ½ teaspoon heavy cream to thicken the glaze, optional
  • Fresh lemons slices for decoration
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