LEMON POUND CAKE

1 ½ C butter

3 C white sugar

5 eggs

3 C flour

½ tsp baking powder

1 C milk

1 tbsp lemon extract

1 tbsp grated lemon rind

Glaze:

¼ C soft butter

1 ¼ C icing sugar

2 tbsp lemon juice

1 tsp grated lemon rind

Combine butter and icing sugar.  Stir in lemon juice and rind and mix until smooth.

Preheat oven to 350°F.

Cream the butter and slowly add the sugar and mix well.  Add eggs, one at a time, beating after each addition.  Stir in the lemon extract and lemon rind.  Combine the dry ingredients and add to the butter mixture alternately with the milk.

Spread batter in a greased bundt pan and bake at 350°F for approximately 1 hour.  When cake is cool, remove from pan and cover with the lemon glaze.