Lemon Pound Cake Recipe

Lemon Pound Cake Recipe

• 1 cup butter or margarine, softened
• 4 eggs
• 1 tbsp grated lemon tind
• 2 cups flour
• 1 1/4 cups sugar
• 1 tsp lemon extract
• 1/2 tsp salt
• 1/3 cup milk

Glaze:

• 2 tbsp lemon juice
• 1 1/4 cups icing sugar

Heat oven to 300F. Generously grease and flour 6 cup fluted tube pans. In a medium bow, beat butter until creamy. Gradually beat in sugar. Add eggs, one at a time, beating until blended. Add lemon extract, rind and salt. Alternately stir in flour and milk into batter, mixing until blended. Pour into pan. Bake 1 to 1 1/4 hours, until wooden pick comes out clean. Transfer pan to wire rack and cool cake in pan for 10 minutes. Remove cake from pan to wire rack to cool completely. Make glaze: In a small bowl gradually stir lemon juice into sugar. Drizzle over cake. Let stand until set.