Lemon Pound Cake

Preheat oven to 350°. Grease a 9"-x-5” loaf pan with cooking spray. In a large bowl using a hand mixer, beat together butter and sugar until light and fluffy. Add lemon zest then eggs, one at a time, until well combined. Stir in vanilla.  Pour batter into prepared pan and smooth top. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool 10 minutes, then invert onto a cooling rack to cool completely.   Make syrup: In a small saucepan over low heat, combine sugar and lemon juice until sugar dissolves. Spoon lemon syrup over pound cake every 20 minutes while cake is cooling.  Make glaze: In a small bowl stir together powdered sugar and lemon juice then pour over cooled cake. Drizzle over pound cake then garnish with more lemon zest.