• Preheat oven to 350 degrees.
• Spray 2 loaf pans (4 mini loaves) with cooking spray, set aside.
• Combine milk, eggs, lemon juice, and vanilla and whisk until combined, set aside.
• In the bowl of a mixer - combine flour, sugar, baking powder, salt, and freshly grated lemon zest and mix to combine.
• Add the softened butter to the flour mixture. Cream for 2-3 minutes until fluffy.
• Gradually add the milk mixture.
• Divide the batter into the prepared loaf pans.
• Bake in oven for ~30-35 minutes (less cooking time for mini loaves).
• When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack. Then, place an oiled piece of foil on top of the cakes, oil side down.
• Continue to bake for 25-30 minutes.
• Total baking time is 55-65 minutes depending on your oven and the size of your loaves.
• When a toothpick removed from the center of the cake comes out clean, the cakes are done. Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.
• Let cool completely.

Glaze:

• Mix together the powdered sugar and the lemon juice.
• Add in the lemon zest and mix until combined.
• Pour the glaze over the pound cakes.
• Immediately top with a sprinkling of sliced almonds, if using.