• Spray an 8"x4" loaf pan with vegetable spray and line with a piece of parchment paper. Set aside.
• Add 1½ cups granulated sugar to a food processor. Use a vegetable peeler to remove just the thin outer peel from 3 lemons. Add the peel to the food processor and reserve the fruit for the glaze.
• Pulse the sugar and lemon peel until there are no large pieces and the peel is completely incorporated into the sugar.
• Cut ¾ cup unsalted butter into chunks and add to the sugar and lemon mixture. Pulse until the mixture is smooth and creamy.
• Add 3 large eggs, one at a time, processing until smooth after each addition. Add 1 teaspoon vanilla and ¼ teaspoon iodized salt; pulse to combine.
• Transfer the butter and sugar mixture to a large mixing bowl. Using a hand mixer, alternate adding 1½ cups flour and ½ cup milk in 2-3 additions, blending after each addition, just until combined. Do not over mix.
• Pour the batter into the prepared loaf pan and transfer to a COLD OVEN; Set the oven temperature to 350° F and bake for 70-75 minutes or until a toothpick or cake tester comes out clean. Remove the cake from the oven and let it rest for 10 minutes in the pan, then transfer to a wire rack to cool completely.

FOR THE LEMON GLAZE:

• combine 1 cup confectioners sugar with 1 tablespoons milk and whisk until smooth. Add 2 teaspoons lemon juice and whisk again to combine. Taste and if you like more lemon flavor, add another 1-2 teaspoons of juice.
• Pour glaze over the lemon pound cake and spread with an offset spatula so the top is coated and drizzles down the sides. Let the glaze set, then slice for serving.