Lemon Pound Cake

1 c. butter, softened
2 c. sugar
3 eggs
3 c. flour
2 tsp. baking powder
½ tsp. salt
1 c. evaporated milk
2 tsp. lemon extract

Cream butter and sugar together until fluffy. Add eggs and beat well. Add remaining ingredients and mix well. Pour batter into a well greased bundt pan and bake at 350 for 55-60 minutes.

Lemon Glaze:
½ c. butter
1 c. sugar
¼ c. water
1 egg, beaten
3 TBS. lemon juice
1 tsp. lemon zest
In a medium saucepan, mix all ingredients together. Cook over medium heat until mixture comes to a boil. Serve over cake slices.

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