Lemon pound cake with fudge

Ingredients:

• 1.5 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 220 g butter, softened at room temperature
• 1 cup sugar + 1/3 cup
• 4 eggs
• 2 tsp vanilla extract
• 1/4 cup lemon juice + 1/3 cup

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 6-cup loaf pan with butter and line it with parchment or waxed paper.
2. In a medium bowl, combine the flour, baking powder, and salt. In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 tablespoon of sugar and mix. Reduce the mixer speed to low and add the eggs one at a time. Add the vanilla.
   
   Then, add the dry ingredients and 1/4 cup lemon juice to the butter mixture, one at a time, mixing thoroughly after each addition. Mix until smooth.
3. Pour the batter into the prepared pan and bake until the cake is puffed in the center and a tester inserted into the center comes out clean and mostly clean (a few crumbs are normal), 65 to 75 minutes.
4. Meanwhile, prepare the glaze.: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is completely dissolved.
5. When the cake is done, let it rest in the pan for 15 minutes (it will still be warm). Run a knife between the cake and the sides of the pan. Place a wire rack on a rimmed baking sheet (to prevent glaze from leaking) and turn the cake out onto the rack. Remove the waxed paper.
6. Using a turkey baster or pastry brush, spread the icing over the entire top and sides of the cake and let it soak in. Repeat until all the icing is used, including any that has dripped onto the baking sheet. Cool at room temperature or, wrapped in plastic wrap, refrigerate (a well-wrapped cake will keep for up to a week). Serve the cake at room temperature, sliced ​​thinly.