Lemon Pound Cake

This recipe is a winner! Enjoy!

Lemon Pound Cake

1 Pound Land O Lakes salted Butter
4 Cups granulated Sugar
12 eggs (yes, 12)
4 Cups sifted All-Purpose Flour (White Lily)
1 oz. bottle real Lemon Extract

GLAZE:
2 Lemons
1 ½ Cups Sugar

Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add one
egg at a time, mixing well. Add flour gradually. Mix in entire bottle of lemon
extract. Pour mixture into two greased loaf pans and one miniature greased loaf
pan. Bake for 1 hour. Remove from oven and let cool 5 minutes. While
still warm, use a tablespoon and drizzle the glaze on between sides of cakes and cake
pans. Let glaze cool and thicken slightly and drizzle a small amount on top of cake.
Wait 15 - 20 minutes and remove cakes from pans. You can freeze the cake by cooling
then wrapping in clear wrap then aluminum foil. Will keep in the freezer 3 months.

Glaze: Heat juice of 2 lemons and zest of two lemons with 1 ½ Cups sugar until melted.
Drizzle over warm cakes.

For a heavier cake do not sift flour and bake at 325 degrees for 1 hour 15 minutes.

Love,
The Bumpkin