a summer must (recipe)

Lemon Pound Cake

Ingredients (Cake):

1 c butter, softened

1/4 c vegetable oil

3 c sugar

5 eggs

3 c all-purpose flour

1 c milk 

4 tsp lemon extract

Ingredients (Glaze):

1/2 c sugar

1/2 c water

1 tsp grated lemon zest

1/4 c lemon juice

Set oven to 350 degree 

1. Beat butter in large bowl at medium speed until cream like; gradually add oil and beat until well blended.

2. Gradually add sugar, beating until well blended

3. Add eggs, one at a time, beating well after each egg

4. Add flour to creamed mixture alternating with the milk, beginning and ending with flour, mix just until blended after each addition

6. Pour batter into a greased and floured tube pan or loaf pan.

Cook for 1 hour or until wooden pick comes out clean.  Cool in pan on wire rack for 15 minutes.  Remove from pan and place directly on wire rack. 

Combine glaze ingredients in bowl, stirring until sugar has dissolved.  Brush lemon glaze on sides of cake and spoon the rest over the top, a little at a time.  Let cake cool completely for about an hour so that the glaze has a chance to soak up into the cake.  Just me!