To make lemon pound cake glaze, combine 1 cup of confectioner's sugar and 1 tablespoon of lemon juice, whisking until it forms a smooth liquid. The texture should be thick, but still easy to pour.
Make an accompanying lemon pound cake by heating the oven to 325 degrees Fahrenheit and preparing a 12-cup Bundt pan. Whisk 2 1/2 cups of flour, 1 teaspoon of kosher salt, and 1/2 teaspoon each of baking soda and baking powder. In a separate bowl, beat together on high speed 1 cup of unsalted butter, 3 cups of granulated sugar and 2 tablespoons of lemon zest. Next, beat 6 eggs and 4 tablespoons of lemon juice into the butter mixture.
Reduce the beater speed to low and slowly add half of the flour mixture. Beat in 1 cup of Greek yogurt, and then beat in the other half of the flour mixture until just combined. Pour the completed batter into the prepared Bundt pan and bake for 65 to 75 minutes. When the cake is done, a toothpick tester should come out clean. Let the cake cool for 30 minutes in the pan before removing it onto a wire rack. From here, let the cake cool completely before pouring the glaze evenly over the top.