Lemon pound cake

Lemon Pound Cake

3 cups flour

2 sticks butter room temp

3 cups sugar

6 large eggs

½ tsp baking powder

½ teaspoon salt

1 cup heavy cream

2 tsp lemon extract

Grease a 10” Bundt pan with cooking spray and dust withflour. Sift together flour baking powder and salt, set aside.  In a mixing bowl beat butter and sugar untillight and fluffy about 5 minutes.  Addeggs one at a time beating well after each egg. Add one third of flour and half of the milk mix until incorporated thenadd second third flour and rest of milk mix until incorporated then mix in restof flour.  Stir in lemon extract.  Pour into pan and place in a cold oven settemperature to 325 and bake without opening the door for 1 hour and 15 minutes,toothpick should come out clean if not cook 15 more minutes.  Let cool in pan for 15 minutes then invertonto a cake plate.  When cool drizzlewith

1 cup powdered sugar 1 tsp lemon juice and 2 tbls heavycream; mix together add more cream or sugar depending on your liking.