Old Time Lemon Pound Cake

Preheat oven to 350.

Grease (or use Pam spray) and flour a 3 quart bunt pan.

Blend flour, sugar, salt and baking powder in mixer on low speed.

Add butter, buttermilk, and 3 eggs.

Beat on low until moistened.

Increase speed to high and beat for two minutes more scraping down sides of bowl.

Add lemon extract and lemon zest, I also squeeze in a lemon, and blend at medium speed.

Add the remaining 3 eggs one at a time beating at high speed for 30 seconds after each addition.

Pour batter into prepared baking pan.

Bake for 50-60 minutes or until toothpick comes out clean.

While cake is baking, prepare lemon glaze:.

In small saucepan, heat lemon and sugar over low heat.

Stir constantly until sugar dissolves.

When cake is done, remove from oven and leave in pan to cook.

With a toothpick or a skewer, poke holes in the surface of the cake (in pan) and pour half of lemon glaze over it while it is cooling in pan. I always make extra glaze for this part.

Cool in pan for about 15 minutes, then invert onto cooling rack.

Spoon the rest of the glaze on top of the cake.

*Saturating this cake with the lemon glaze is the key to its moistness and excellent taste !

** THERE IS NO NEED TO COAT THIS CAKE WITH POWDERED SUGAR. IT WILL ONLY MAKE A MESS DUE TO THE GLAZE.

**ALSO, BE SURE TO LINE YOUR COOLING AREA WITH PARCHMENT OR SARAN WRAP WHILE GLAZING THE CAKE(S)

ENJOY.