Lemon Pound Cake Recipe - Week-end Citron

I made a lemon pound cake this time.
I feel like having a cake with lemon zest and sourness in hot weather.
The cake is soaked in lemon syrup to make it moist.
Please give it a try.

▶ Pound cake mold 18cm x 8cm x 8cm
160g unsalted butter
100g sugar
45g honey
3 whole eggs
180g flour
3g baking powder =1/2 tsp (Imperial)
Lemon zest for 2 pieces
60g lemon juice
170℃ for 60min

30g lemon juice
10g sugar

100g powdered sugar
15g lemon juice

➢Method
Add sugar and honey to softened butter and mix.
Warm up the whole egg to body temperature.
Add the whole egg little by little to the butter and mix with a spatula.
Add flour and baking powder.
Add lemon zest and lemon juice.
Put the dough in the mold.
Bake in a preheated oven to 170°C for 60 minutes.
Remove the cake from the mold and soak it in lemon syrup.
Wrap it with plastic wrap and leave for at least 6 hours.
Put the lemon graze over the cake.