This mound cake freezes well and has become a staple dessert in our house. Go ahead and give it a try.
Luscious Lemon Pound Cake
15 tbsp. softened unsalted butter
3 tbsp. milk
1 tsp. Vanilla
1 tsp. lemon extract
1/2 tsp. almond extract
1 1/2 cups cake flour
3/4 cup sugar
3/4 tsp. baking powder
1 tbsp. grated lemon zest (2 lemons)
1/2 cup sugar
1/3 cup water
2-3 tbs. freshly squeezed lemon juice (to taste)
For the cake: Preheat oven to 350°. Grease a loaf pan with butter; set aside.
Put milk, eggs, and vanilla in a bowl and stir with fork until combined; set aside.
Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a paddle. Add zest, and stir.
Add softened butter and mix on low just until mixture comes together about 30 seconds.
Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Mix and extra 20-30 seconds on high.
Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 45-50 minutes.
Allow cake to cool on a rack for 15 minutes, then un-mold. Using a toothpick, poke holes all over top of cake.
For the glaze: Combine sugar and juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush glaze over top, sides and bottom of baked warm cake, reapplying glaze until cake is saturated.