Lemon Pound Cake

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract

Glaze Ingredients:

1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice

Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let the lemon pound cake cool completely.

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Lemon Pound Cake Recipe

1 lemon
3 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) unsalted butter
1-1/2 cups granulated sugar
4 large eggs
1 cup dairy sour cream
1/2 tsp. vanilla
Confectioners' sugar for garnish, optional

Preheat oven to 325°F. Butter and lightly flour a 10-inch tube pan. Grate zest from lemon and squeeze juice; set both aside.
On a piece of waxed paper, sift together flour, baking powder, baking soda, salt; set aside.
In large bowl of Sunbeam® Stand Mixer, at medium speeds, beat butter until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Using low speed, beat in flour mixture alternately with so
Pour into prepared pan. Bake about 1 hour or until wooden pick inserted near center of cake comes out clean. Cool cake in pan on wire rack 20 minutes, then remove from pan to wire rack to cool completely.
Just before serving, sprinkle, if desired, with confectioners' sugar.

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Lemon Pound Cake

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

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Site: southernfood.about.com/od/poundcakes/r/bl30409h.htm

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Site: coffeetea.about.com/od/coffeecake/r/lemonpound.htm
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Site: southernfood.about.com/od/lemoncakes/r/bl30322b.htm

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