Lemon Pound Cake

Ingredients:

• 3 sticks butter, at room temperature
• 2 ½ c sugar
• 1 ½ T lemon extract
• 4 eggs
• 3 ½ c flour
• ¼ t baking soda
• 1 c buttermilk

Directions:

1. In a medium bowl, cream margarine and sugar together.
2. Add lemon extract and mix.
3. Add eggs, one at a time, beating after each addition.
4. In a small bowl, mix flour and baking soda together.
5. Add flour mixture and buttermilk alternately to creamed mixture. 
6. Pour into a greased and floured angel food pan (a bundt pan is too small so you might have a bit of batter left depending on your pan)
7. Bake at 350° for 65 to 70 minutes, until a toothpick inserted in the center comes out clean. 
8. Let the cake cool for 15 to 20 minutes and turn it onto cake stand.
9. Top with lemon glaze.

Lemon Glaze

Ingredients:

• 1 lemon, juiced
• ½ c sugar
• 1 T water

Directions:

Boil all ingredients until sugar is dissolved. Drizzle glaze over the cake.