Lemon Pound Cake

Ingredients

• 1/4 cup fresh lemon juice (from 2 to 3 lemons, preferably organic)
• 2 tablespoons fresh lemon juice (from 1 lemon, preferably organic)
• 1 cup (8 ounces) plain full-fat Greek-style yogurt
• 1/2 teaspoon baking soda
• 2 1/2 cups all-purpose flour, plus more for the pan
• 2 1/2 cups (325 grams) granulated sugar
• 2 tablespoons grated lemon zest (from 3 to 4 lemons, preferably organic)
• 1 teaspoon table salt
• 6 large eggs
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon baking powder
• 2 sticks (8 ounces) unsalted butter, softened, plus more for the pan