Lemon Pound Cake

Baking spray with flour

• 1 1/2 cups granulated sugar
• 3/4 cup (6 ounces) unsalted butter, softened
• 3 large eggs, at room temperature
• 1 1/2 cups (about 6 3/8 ounces) all-purpose flour, sifted
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 cup whole milk
• 2 tablespoons grated lemon zest, plus 8 to 9 tablespoons fresh juice, divided (from 3 medium lemons)
• 2 cups (about 8 ounces) powdered sugar

1. Preheat oven to 325°F. Coat a 9- x 5-inch loaf pan with baking spray. Line loaf pan with parchment paper; coat with baking spray.
2. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until very fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well on medium speed after each addition.
3. Stir together sifted flour, salt, and baking powder. Gradually add flour mixture to butter mixture on low speed, alternately with milk and 1/4 cup of the lemon juice, beginning and ending with flour mixture, beating just until combined after each addition. Stir in 1 tablespoon lemon zest. Beat on high speed until fluffy, about 1 minute. Spoon batter into prepared loaf pan.
4. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 1 hour, 5 minutes. Remove from oven and let stand for 10 minutes. Remove cake from loaf pan and let cool completely on a wire rack, about 2 hours.
5. Place powdered sugar and remaining 1 tablespoon lemon zest in a medium bowl. Whisk in remaining 4 to 5 tablespoons lemon juice as needed to reach desired consistency until smooth. Drizzle over cooled cake.