Lemon Pound Cake

•  1 large thin-skinned lemon, sliced and seeds removed
• 1 cup sugar or sugar substitute
• 2 large eggs
• 1/2 cup cooking oil
• 1/3 cup sour cream
• 1 teaspoon lemon extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

1. Preheat your oven to 350°F (175°C).
2. Butter and line a 9x5-inch loaf pan with parchment paper.
3.  Butter the pan both before and after placing the paper for best results.
4. Cut the ends off the lemon, slice into 8 wedges, and remove all seeds.
5. Add lemon, sugar, oil, sour cream, eggs, and lemon extract to the bottom of a blender.
6. Then add flour, baking powder, and salt.
7. Blend until a thick batter forms, scraping down the sides every 5 seconds as needed.
8. Pour batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack and cool an additional 20 minutes.

For the Glaze:

• 1 cup powdered sugar
• 1–1.5 tablespoons fresh-squeezed lemon juice

1. Whisk powdered sugar with lemon juice until a runny glaze forms.
2. Add more lemon juice a teaspoon at a time, if needed, to reach desired consistency.
3. Pour over cooled cake and let set.