For the pound cake batter:

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1 stick unsalted butter or vegan butter

¾ cup granulated sugar

3 large eggs (sub with 150 g silken tofu for egg-free)

1 teaspoon miso (more if you want a stronger pop of umami)

1 ¼ cup all-purpose or cake flour (for those who need GF, I haven't tested this but I'm pretty sure you can use 1-to-1 GF flour replacement)

Lemon juice or yuzu extract, 1 ½ tablespoon-ish; trust your ancestors

Dash of baking powder

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For the glaze:

2 tablespoon melted butter or vegan butter

About ¾ cup confectioners' sugar (up to 1 cup if needed)

1 tsp vanilla extract

1 tablespoon heavy cream

1 to 2 teaspoons lemon or yuzu juice or extract

A bit of salt

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1. Preheat the oven to 350F with a rack in the center.

2. Cream the butter and sugar until fluffy and pale, a few minutes in a stand mixer fitted with a paddle attachment. Mix in one egg at a time before mixing in the rest of the ingredients. Don't be too worried about over mixing the batter, so once it's all homogenous, transfer to a lightly greased and flour-dust loaf pan. There's enough batter for a standard banana bread loaf pan.

3. Bake for about 40 to 50 minutes. It's ready when the top is golden brown and a toothpick or bamboo stick stuck in comes out clean. Meanwhile, make the optional glaze (icing) and all you do is mix everything together. If it's too thick, add a bit more melted butter or cream.

4. Remove the cake and cool at room temperature on a wire rack. You can glaze the cake(s) while hot and top with any optional toppings. I like to just be creative and put whatever I have in my fridge, like lemon wedges or blueberries!

5. Let me know what you think!