Best Ever Lemon Pound Cake (Easy & Moist Recipe)

Preheat oven to 325°F.
Prepare a 9”x 5” loaf pan by greasing with 1 tablespoon butter, then sprinkle with 2 tablespoons powdered sugar. Shake the pan back and forth to coat the sides and bottom. Discard excess sugar and set pan aside.
Stir lemon juice and milk together in a small bowl or 1 cup measuring cup. Set aside. The milk will curdle, creating a buttermilk substitute.
In a medium mixing bowl, whisk to combine flour, baking soda and salt. Set aside.
In a separate medium bowl, combine lemon zest and sugar with an electric mixer on low speed, mixing until all of the sugar is coated in the oils from the lemon zest.
Add the butter and beat on medium-high until mixture is light and fluffy, about 3 minutes. Add eggs and almond extract and continue mixing until well combined. Finally, add milk/lemon juice mixture and beat until you have a smooth batter.
With the electric mixer on low speed, add flour and mix until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Allow pound cake to cool in baking pan for 10 minutes, then turn out to a cooling rack and serve warm without powdered sugar, or allow to cool completely.
Dust top of cooled cake with remaining 2 tablespoons of powdered sugar. Serve and enjoy!