For the Best Lemon Pound Cake Go Hard on the Citrus

Ingredients

• 6 g (2 tablespoons) packed grated lemon zest plus 1 tablespoon fresh juice from 2 large lemons, divided
• 240 g sugar (8.5 ounces; 1 1/4 cups)
• 198 g bleached cake flour (7 ounces; 1 1/2 cups), plus extra for flouring pan
• 1 teaspoon baking powder
• 4 large eggs, room temperature
• 5 g (1 teaspoon) vanilla extract
• 227 g unsalted butter (2 sticks; 16 tablespoons), softened plus extra for greasing pan
• 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 30 ml (2 tablespoons) whole milk, room temperature
• 50 g granulated sugar (1/4 cup; 1 3/4 ounces)
• 60 ml (1/4 cup) lemon juice (from 2 lemons)
• 57 g confectioners' sugar (2 ounces; 1/2 cup), sifted
• 15 ml (1 tablespoon) lemon juice (from 1 lemon)
• Lemon zest or fresh or candied lemon slices for garnish, optional

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