Lemony Goodness

I made a lemon pound cake for the ward Christmas party on Sunday. It must have been a hit as I have had three people ask me for the recipe! I checked on line to see if anyone had typed it out already so I would not have to and behold, others have discovered my pound cake recipe! Here is another link. The only problem is they adapted the recipe so it is a bit different.
The recipe is taken from one of my favorite cookbooks "Luscious Lemon Desserts" by Lori Longbotham. My Sophie helper-faerie brushed the glaze on the cake!

Here is the original:
3 1/2 cups sifted cake flour
1/2 t. baking powder
1/4 t. salt
1 1/2 cup unsalted butter at room temp.
2 1/4 c. sugar
6 large eggs
1 cup whole milk
2 T. lemon zest (this is more than the recipe, but it is what I used - 4 large lemons. 4 for zest and 2 for juice)
1 t. vanilla
1t. lemon extract
1/2 cup fresh lemon juice

Heat over to 300. Butter and flour a 12 cup bundt pan. My pan is not 12 cup and it worked just fine. Sift flour, salt and baking powder twice. Beat butter unitl light and fluffy, gradually add 1 3/4 cups of sugar. Add the eggs one at a time, beating well after each. Reduce to low and alternate the dry mixture and the milk. Add 1 T (or a bit more) of zest, the lemon extract and the vanilla. Pour in pan, smooth top. Bake for 1 1/2 hours until knife comes out clean. cool on rack for 10 minutes and then invert. Bring 1/2 cup sugar, lemon juice and 1 T. zest to a boil in a saucepan until sugar dissolves. Brush this mixture all over the hot cake.