Lemon Pound Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease 2 loaf pans with cooking spray, butter, or shortening.

Step 3 -Using a sifter or strainer, combine the flour, baking powder, ginger, and salt in a mixing bowl. Set it aside.

Step 4 -In a separate, larger mixing bowl, cream the butter and 2 cups of the sugar together using a hand or stand mixer.

Step 5 -Once you have a smooth, light, and creamy texture, beat in the eggs.

Step 6 -Add the lemon zest, orange liqueur, and buttermilk.

Step 7 -Add the flour mixture while gently stirring, careful not to overmix.

Step 8 -Once just combined, add the mix to the prepared loaf pans.

Step 9 -Bake until an inserted toothpick in the center comes out clean, about 50 minutes.

Step 10 -Allow the pans to cool on a wire rack.

Step 11 -Using a hand whisk or the whisk attachment on your mixer, combine the lemon juice and the remaining 3/4 cup of the sugar. The sugar should dissolve.

Step 12 -Drizzle the lemon sugar over the loaves, making sure to do so only when cool. Otherwise it will become something closer to a very tasty drizzle cake rather than a pound cake.

Step 13 -Serve once cooled.