Four pounds to make a cake.

Take a pound of this and a pound of that plus another pound of that and lastly a pound of butter, mix it all together and then you have a cake.

The batter:
1 pound of butter
1 pound of granulated sugar
.50 teaspoon vanilla
.25 teaspoon salt
1 pound of eggs
1 pound of flour
zest of a lemon

Glaze
juice of the lemon
.75 cup powdered sugar

Preheat oven 325 degrees.
Oil and flour a circular pan. I don't generally flour a pan, but I did for this. I used a vintage Bundt pan that's particularly pretty.

In a stand mixer combine the butter and sugar and cream until the sugar isn't granular. Add eggs one at a time, scraping the sides of the bowl between each egg. Add the vanilla and salt and mix thoroughly. Add the flour in 3 different batches.
Scrape the batter into the prepared pan and bake 1 hour and 25 minutes.
Cool in the pan 1 hour. Tip out of the pan and allow to cool completely.

Combine the lemon juice and powdered sugar, make a thick, thick paste. Pour over the top of the cake.

Make it a day or two before you plan on serving it.