Lemon Pound Cake

• All-purpose flour: 240g
• Baking powder: 7g
• Sea salt: 1 tsp
• Butter: 250g (cold) (5:48)
• Granulated white sugar: 100g
• Brown sugar: 150g
• Fresh lemons: 2 lemons (to get 3 tbsps of zest) (0:22)
• Whole milk: 120ml
• Eggs: 4 large eggs
• Dark maple syrup: 80ml (the secret twist!) (8:30)

For the Quick Lemon Glaze:

• Powdered sugar: 120g (10:18)
• Whole milk: 2 tsps (10:31)
• Fresh lemon juice: 1 tbsp (10:31)

• Preheat your oven to 175°C (350°F) (8:08).
• Zest the outer yellow layer of 2 fresh lemons until you have 3 tablespoons of zest (0:22).
• Tip: Use a microplane upside down to collect the zest on top (1:37), and avoid grating into the bitter white pith (0:33).

• Weigh 100g of white granulated sugar and 150g of brown sugar into a bowl (3:32).
• Add the lemon zest directly into the sugar mixture (2:02).
• Rub the zest and sugars thoroughly between your hands (or pulse in a food processor) until the texture resembles wet sand (2:11). This releases the essential oils from the zest for an explosive flavor (2:16).

• Add 250g of cold butter into the lemon sugar and cream them together (5:32).
• Add 240g of all-purpose flour, 7g of baking powder, and 1 tsp of sea salt (6:43).
• Pour in 120ml of whole milk, crack in 4 large eggs, and add the special 80ml twist of dark maple syrup (7:20).
• Mix everything until just combined, ensuring you scrape any remaining flour from the edges of the bowl (9:09).

• Generously spray a bundt pan (a silicone bundt mold helps prevent cracking) or a standard loaf pan (8:46).
• Pour the batter in and tap the pan against the counter to distribute it evenly (9:14).
• Bake at 175°C (350°F) for exactly 1 hour (8:08). Let it cool down after baking.

• In a small bowl, combine 120g of powdered sugar, 2 tsps of whole milk, and 1 tbsp of fresh lemon juice (10:18).
• Whisk with a fork or mini whisk until it forms a thick, smooth glaze (11:08).
• Drizzle the glaze over the top of the cooled pound cake, letting it run beautifully down the sides.