Make something sweet to celebrate being halfway through the week! 🍓 This classic frosted pound cake has just a hint of lemon to keep the flavor fresh and light. To add a little fun, fill the center of your cake with your favorite fruit! Ingredients: 1 tablespoon Baker's Joy or butter 1 1⁄2 cups butter, room temperature 1 1⁄2 cups sugar 1 1⁄2 teaspoons vanilla extract 6 large eggs + 1 yolk, room temperature 1⁄2 cup lemon juice 1 1⁄2 teaspoons lemon zest 2 2⁄3 cups flour 1⁄2 teaspoon kosher salt 1⁄2 teaspoon baking soda 1⁄2 teaspoon baking powder 2 cups powdered sugar, sifted 4 tablespoons butter, melted 3 tablespoons water pinch of kosher salt Directions: 1. Preheat oven to 325oF. Grease fluted cake pan with butter or Baker's Joy. 2. Beat remaining butter and sugar with an electric mixer on high speed for 1 minute. Add vanilla. On a high speed, mix in one egg at a time, followed by lemon juice and zest. 3. In a separate bowl, mix dry ingredients. With mixer on a low speed, add dry ingredients to wet. 4. Spoon batter into fluted cake pan and smooth the top with the back of the spoon. 5. Bake for 50-55 minutes, or until the edges are golden and pulling away from the pan. Let rest for 10 minutes before turning out, then let cool at least 30 minutes before frosting. Frosting: 1. Gently beat melted butter into powdered sugar. 2. Add water and salt. Beat on high just until it comes together and immediately spoon over cooled cake.