Mile High Lemon Pound Cake

The glaze on this one really brings out the lemon flavor! The buttermilk adds a tangy flavor and uses extra egg yolks for natural yellow color and richer flavor.

2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
2 tbsp lemon extract
1 tbsp vanilla extract
Zest of 3 lemons
8 large eggs, room temperature
4 egg yolks, room temperature
1 teaspoon salt
4 1/2 cups cake flour or White Lily All Purpose Flour
3/4 cup buttermilk, at room temperature
1/4 cup lemon juice

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and fitting a parchment paper square between the two pieces. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, lemon zest, and salt, beat until combined. Scrape the bottom and sides of the mixing bowl. Add ½ cup flour and beat to combine. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg and yolk, beating well after each addition. Add the rest of the flour, mixing on low until it just disappears. Add lemon juice to buttermilk, then slowly drizzle in liquid with the mixer running. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Lemon glaze:

1 cup powdered sugar
2-4 tbsp lemon juice

Sift powdered sugar into a bowl and add 2 tbsp lemon juice. Beat with an electric mixer. Add lemon juice a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more lemon juice, one teaspoon at a time. Slowly pour over cooled cake.