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

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.

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.

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.

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.

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.