Lemon Pound Cake (gluten-free option)

⁄4 cup (168 grams) unsalted butter, room temperature

1⁄2 cups (500 grams) granulated sugar

large eggs

almond extract

fresh lemon juice, from about 5 large lemons

⁄4 cup (24 grams) lemon zest, from about 4 large lemons

1⁄4 cups (270 grams) all-purpose flour or gluten-free flour mix1

baking powder

⁄2 teaspoon kosher salt

unsalted butter

1⁄2 cups (180 grams) powdered sugar

fresh lemon juice

⁄2 teaspoon almond extract