Add <quantity>230<unit>g</unit></quantity> of sugar and the zest of <quantity>3</quantity> lemons to a bowl. Mix them by hand to incorporate the lemon flavors to the sugar

Add <quantity>230<unit>g</unit></quantity> of room temperature butter and the lemon sugar to a stand mixer. Mix with the paddle attachment until combined

Add <quantity>5</quantity> eggs, one at a time, mixing well after each addition

Sift <quantity>230<unit>g</unit></quantity> of all-purpose flour and <quantity>4<unit>g</unit></quantity> of baking powder into a bowl

Add <quantity>60<unit>g</unit></quantity> of plain yogurt and the juice from <quantity>½</quantity> lemon to a container and combine

Turn the stand mixer with the lemon butter on to medium-low speed and add ⅓ of the sifted flour while mixing

Add ½ of the yogurt and lemon mixture. Increase the speed and incorporate. Stop the mixer and scrape the sides of the bowl

Add the remaining flour and yogurt, alternating between the two while mixing on medium speed. Continue until the batter is smooth and well combined

Add <quantity>4<unit>g</unit></quantity> of salt and combine

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Grease a medium loaf pan with butter and dust with all-purpose flour

Transfer the batter to the pan and evenly spread it

Reduce the oven temperature to <temperature>170<unit>°C</unit></temperature> and bake the cake for 20m until it starts to rise and turns golden

Reduce the temperature to <temperature>160<unit>°C</unit></temperature> without opening the oven. Bake for another 60m until golden brown

Squeeze the juice from <quantity>2½</quantity> lemons into a pan, sieving to remove the seeds

Add <quantity>50<unit>g</unit></quantity> of sugar and place it over medium heat. Whisk and simmer until the sugar is dissolved

Add the syrup over the warm cake to moisten it

Add <quantity>170<unit>g</unit></quantity> of powdered sugar, <quantity>1</quantity> egg white and a fews drops of <quantity>½</quantity> lemon to a bowl

Whisk vigorously until smooth and firm peaks are formed. If needed, add more powdered sugar, <quantity>1<unit>tbsp</unit></quantity> at a time, whisking to obtain the right consistence

Spread the glaze over the cake

Finish it with lemon zest and edible flowers to taste. The lemon pound cake is ready

Enjoy this perfect and fluffy afternoon tea treat!