Lemon Pound Cake

All I can say is that nothing beats fresh picked lemons from your own tree. This lemon pound cake was awesome. It was even better the second day and third day. I have I ever mentioned that I love lemons! They are a wonderful fruit.

4 eggs at room temperature
1 1/3 cups sugar
pinch of salt
Grated zest of 3 large lemons
1 3/4 cups cake flour
1/2 tsp. baking powder
1/2 cup heavy cream, at room temperature
5 1/2 tablespoons unsalted butter, melted and cooled to room temperature.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess.
Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
Baking the cake: Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.

***Update****
Lemony Simple Syrup
1/3 cup sugar
1/3 cup water
1/4 teaspoon pure lemon extract
a dash of fresh lemon juice
Heat over low heat and stir until sugar is dissolved then add the extract and juice off the heat.
once the cake is out of the oven, poke holes with a skewer all over the top of the cake and saturate with lemony simple syrup.

Storing: Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.

Lemon Icing:
1 cup plus 1 Tblsp. powdered sugar
2 Tblsp. milk
1/4 tsp lemon extract & 1/4 tsp fresh lemon juice