Lemon pound cake with vanilla bean icing

I love baking for the holidays, but it is still a little too early. So I made a delicious lemon pound cake with a vanilla bean glaze instead. The cake is also great without the glaze. This is the basic recipe I make for my chocolate cake and my gingerbread cake. 

Lemon pound cake
1 1/4 cup granulated sugar
1 cup all-purpose flour
1 1/2 tsp bakingpowder
1 tsp vanilla extract
2 tbsp lemon juice
1 lemon, grated zest
2/3 cup butter, melted
2 eggs
2/3 cup boiling water
Citrus Vanilla bean glaze
1/2 cup icing sugar
1 tbsp double cream
1 tbsp milk
1 tbsp lemon juice
a pinch of salt
1 tsp vanilla bean paste

Preheat oven to 350 F.  Grease a loaf tin.
Whisk together the dry ingredients and lemon zest in a large baking bowl. Pour in the melted butter, vanilla and lemon juice. Mix well.  Then add the eggs, one at a time. Mix well after each addition. Pour in boiling water and carefulle whisk til you have a smooth very thin batter. Pour into the loaf tin and bake for 50 minutes or until a toothpick inserted comes out clean. Let it cool in the tin for 15 minutes before removing it from pan to a wire rack. Make the icing by stirring all the ingredients until you get a smooth thick icing.   Decorate the cake as you like. I used a piping bag.