1: 1. Preheat oven to 350°F. 2. Cream butter and sugar until light. 3. Mix in eggs, lemon juice, and zest.

2: 4. Sift together flour, baking powder, and salt. 5. Alternate adding dry ingredients and buttermilk. 6. Pour batter into greased pan.

3: 7. Bake for 45-50 minutes. 8. Let cake cool in pan for 10 minutes. 9. Transfer to wire rack to cool completely.

4: 10. Make glaze by mixing powdered sugar and lemon juice. 11. Pour over cooled cake. 12. Enjoy the tangy sweetness!

5: 13. Use fresh lemon juice for best flavor. 14. Add lemon extract for extra zing. 15. Garnish with lemon slices for presentation.

6: 16. Experiment with different citrus fruits. 17. Try adding poppy seeds for texture. 18. Serve with tea or coffee for a delightful treat.

7: 19. Store leftovers in an airtight container. 20. Cake will stay fresh for 3-5 days. 21. Can also be frozen for up to 3 months.

8: 22. Customize with a drizzle of icing. 23. Top with whipped cream or fresh berries. 24. Share with friends and family!

9: 25. Practice makes perfect – keep baking! 26. Enjoy the process and savor each bite. 27. Lemon pound cake perfection achieved!

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