Fragrant Lemon Pound Cake

In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar turns slightly yellow and releases a vibrant lemon aroma.

Add the eggs and beat with an electric mixer until the mixture becomes pale and fluffy.

Add the softened butter and heavy cream. Continue beating until smooth and well combined.

Sift the flour with the baking powder and fold it into the batter. Gently mix with a spatula using folding motions from bottom to top.

Finally, add the lemon juice and stir until just combined.

Grease a loaf pan with butter and dust it with flour. Spoon the batter in and smooth out the top with a spatula.

Bake in a preheated oven at 340°F (170°C) for about 40–45 minutes. At the end, check for doneness with a wooden skewer.

Leave the baked cake in the pan for 10 minutes, then turn it out and let it cool completely.