Lemon Vanilla Pound Cake

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A deliciously moist pound cake.

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Steps

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Generously brush a 10-inch bundt pan with melted butter.

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Refrigerate pan until butter hardens , about 15 minutes.

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Brush pan with remaining melted butter to cover any uncoated spots.

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Set pan aside.

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Preheat oven to 350 degrees f.

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In small saucepan , bring milk and cut-up butter to a boil.

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Remove pan from heat and set aside.

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In a medium bowl , whisk flour and salt.

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Set aside.

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In large bowl , with an electric mixer fitted with whisk attachment on medium-high speed , beat eggs until very light and fluffy , about 5 minutes.

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On medium speed , gradually beat in 2 cups sugar until blended.

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Beat in vanilla and lemon extracts.

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On low speed , gradually beat in flour mixture just until blended.

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Pour in hot milk mixture , then add baking powder.

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Beat until blended.

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With a rubber spatula , fold in lemon zest.

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Scrape batter evenly into prepared pan.

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Bake 50-55 minutes , or until a skewer inserted into center comes out clean.

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Cool in pan 5 minutes.

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Meanwhile , in a small bowl , com.

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Ingredients

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unsalted butter, milk, all-purpose flour, salt, eggs, granulated sugar, vanilla extract, lemon extract, baking powder, lemon, zest of, fresh lemon juice