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 OLD FASHIONED LEMON POUND CAKE
1 ½ cups butter (3 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup evaporated milk
Heat oven to 325 degrees. Grease
and flour 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar ½ cup at a time, creaming
well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each
addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after
each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. If cake
is not done after 70-80 minutes, bake longer, until wooden pick comes out clean. Cool for 20 minutes; remove from pan.
GLAZE:
Sift one cup of confectioners’ sugar into a bowl. Squeeze juice of one lemon into a separate
bowl. Remove seeds from the lemon juice. Mix lemon juice with confectioners’ sugar and drizzle over cooled cake.
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