Swan Pound Cake Recipe

Ingredients

• 2 ½ cups (312g) all-purpose flour, sifted for lightness
• 1 teaspoon baking powder, to provide a subtle rise
• ½ teaspoon fine sea salt, to balance sweetness
• 1 cup (227g) unsalted butter, softened to room temperature
• 1 ¾ cups (350g) granulated sugar, for sweetness and structure
• 4 large eggs, at room temperature, one at a time for richness
• 1 tablespoon pure vanilla extract, for warm aromatic notes
• ½ cup (120ml) whole milk, warmed, to moisten the batter evenly
• 1 cup (120g) powdered sugar, sifted for a smooth glaze
• 2 tablespoons fresh lemon juice, for brightness and balance
• 1 teaspoon pure vanilla extract, to complement the cake flavors
• Edible pearl dust or shimmer powder (optional), as needed
• Fresh edible flowers or candied citrus peel (optional), for refined decoration