Preheat oven to 325 degrees F. Line loaf pan with wax paper for this pound cake recipe. With an electric mixer, beat butter in a small bowl until soft and light. Gradually add sugar, beating until light and fluffy. Add 1/4 cup of the lemon juice to the butter mixture. Beat eggs in another bowl. Gradually add to the butter-sugar mixture, beating until light and fluffy. Stir in vanilla extract. Stir in flour to moisten; beat until light and smooth. Spoon batter into prepared pan and distribute evenly. Bake until edges separate from pan. Top should be golden and spring back when lightly touched in center. Cool baked pound cake in pan 15 minutes. Loosen sides and remove by lifting ends of wax paper. Cool on a wire rack. Sprinkle cake with powdered sugar if desired or with recipe for lemon glaze.
