Preserved Lemon Pound Cake with Lemon Cream Icing – Bella Cucina

Ingredients

• 4 large eggs
• 1 1/3 cups sugar
• 1/8 teaspoon pure vanilla extract
• 2 wedges Bella Cucina Preserved Lemons, diced (remove pulp and rinse lemons before dicing)
• 1 ¾ cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup heavy cream at room temperature, plus 2 tablespoons
• 5 ½ tablespoons unsalted butter, melted then cooled
• 1 tablespoon Bella Cucina Extra Virgin Olive Oil
• 1 jar Bella Cucina Preserved Lemon Cream
• 1 cup powdered sugar, sifted