Lemon pound cake with lemon glaze

For one cake: 15 minutes, Cooking: 50 minutes

°4 large fresh eggs
°Weighing: flour, semi-salted butter, sugar
°1 sachet of baking powder
°a pinch of salt
°lemon flavor
° juice half a lemon

+lemon-glaze:
° 300 gm powdered sugar
° 75g lemon juice

* Preparation:

Preheat the oven to 180°C (6).
Melt the semi-salted butter in a bain-marie and let it cool while you prepare the rest.
Meanwhile, add icing sugar and lemon peel to a mixing bowl, and sand with your fingers. Leave it for 5 to 10 minutes while the flavors develop. At the end of this time, add the eggs and beat everything into an omelette.