pound cake
3 cups all-purpose flour
1/2 tsp baking powder
1 cup (2 sticks) butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
1 cup sour cream
1/4 cup buttermilk
2 tsp lemon extract
1 tsp vanilla extract
1/2 tsp grated lemon zest

lemon glaze
2 cups confectioners’ sugar
1/4 cup fresh lemon juice (about 3 small lemons)
1/2 tsp vanilla extract
lemon zest fro garnish

For the cake, preheat the oven to 325 degrees.  Mix the flour and baking powder in a bowl.  Beat the butter and shortening in a mixing bowl at medium speed until light and fluffy.  Gradually add the sugar and beat until blended.  Add the eggs until beat and smooth.  Mix the sour cream and buttermilk in a bowl.  Add the flour mixture and sour cream mixture alternately to the creamed mixture, beginning and ending with the flour mixture and beating after each addition.  Stir in the flavorings and lemon zest.

Spoon the batter into a greased and floured bundt pan and bake for 1 hour and 40 minutes to 1 hour and 45 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 to 15 minutes.  Remove to a wire rack to cool completely.

For the glaze, mix the confectioners’ sugar, lemon juice and vanilla in a bowl until it’s a glaze consistency.  Drizzle over the cooled cake and garnish with lemon zest.

{Notes}

• One tablespoon of fresh lemon juice and 1 teaspoon of lemon zest may be substituted for the lemon extract in the pound cake
• Freezes GREAT!!
• Substitute lemon extract and lemon juice for orange extract and orange juice
• If you use two loaf pans baking time varies {1 hour & 10 to 15 minutes}
• Makes a great gift!!

Now faith is confidence in what we hope for and assurance about what we do not see.  Hebrews 11:1