Lemon Pound Cake (Zitronen Kuchen)

Ingredients:
280 g butter at room temperature
180 g sugar
350 g all purpose flour
A pinch of salt
Grated lemon zest (from 2 lemon)
5 medium eggs
3 tsp baking powder
2 tbs milk

For the glaze:
150 g powdered sugar
Grated lemon zest (from 1 lemon)
2 tbs water
2 tbs lemon juice

1. Preheat the oven to 170˚C, prepare the baking form (30 x 11 cm), butter the baking form evenly.
2. In a large bowl combine the flour, salt and baking powder, whisk to combine well.
3. In a large mixing bowl, cream the butter. Add the sugar and grated lemon zest, mix it well. 
4. With the mixer running at low, add the eggs one at a time (30 seconds in between).
5. Divide the flour mixture into half, add half of the flour mixture and 1 table spoon of milk to the batter, mix it well and do the same with the rest of the flour and milk. 
6. Pour the batter evenly into the prepared baking form,  bake it for 60- 70 minutes.
7. After 15 minutes of baking, take out the form and with a knife make a 1 cm deep straight cut in the middle of the cake batter. Put it back into the oven and bake it for the rest of the baking time. Check if the cake is done by inserting a toothpick in the middle of the cake and if it comes out clean then the cake should be done. 
8. Allow to cool for 10 - 15 minutes before glazing. For the lemon glaze: Combine well all the glaze ingredients. Spread it evenly on the top of the cake, let it stand for 10 minutes before serving.