Lemon Pound Cake

Serves 8-10

Batter:

1¾ cups all-purpose flour (sifted)

1¼ cups granulated sugar

½ cup milk

1 cup butter (at room temperature)

6 egg yolks

2½ teaspoons baking powder

1½ teaspoons pure lemon extract

1 teaspoon pure vanilla extract

1 teaspoon salt

Lemon Icing:

1¾ cups confectioners’ sugar (sifted)

¼ cup milk

1 egg white (pasteurized)

1 teaspoon pure lemon extract

1½ tablespoons lemon zest

¼ teaspoon salt

1. Preheat oven to 350° F.
2. To prepare batter, combine flour, sugar, baking powder, and salt in a bowl. In a separate bowl combine milk, butter, egg yolks, lemon extract, and vanilla extract. With an electric mixer, beat wet ingredients thoroughly. Slowly add wet mixture to dry mixture, beating well until all ingredients are thoroughly incorporated and batter is smooth.
3. Pour batter into a greased 9-inch loaf pan and bake at 350° F for approximately 60-75 minutes. Insert a thin wooden skewer or toothpick into center of cake, and if it comes out dry (or clean), cake is done.
4. Place pan on a wire rack, and allow cake to cool for approximately 5 minutes. Invert pan and gently remove cake.
5. To prepare lemon icing, combine milk, egg white, and lemon extract in a bowl. Whisk well. Slowly mix in confectioners’ sugar. Add lemon zest and salt. Whisk until all ingredients are thoroughly incorporated and icing is smooth.
6. Drizzle icing over cake.