Lemon Pound Cake

1. Preheat oven to 350 F. Grease a 9×5 loaf pan with cooking spray and set aside.
2. For the cake: Beat milk, eggs, and the extracts in a medium sized bowl and set aside.
3. In the bowl of a stand mixer, sift together flour, sugar and baking powder and add the lemon zest. Stir to combine.
4. Add the softened butter to the flour mixture and mix on low until just combined, about 30 seconds.
5. Then slowly add in the milk mixture, beating on medium speed until batter is combined. Turn the mixer speed on high and beat for an additional 20-30 seconds.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
7. Allow cake to cool for 15 minutes then remove it from the pan and allow it to cool completely.
8. While cake is cooling, make the glaze. Combine confectioner’s sugar and juice of 1 lemon. Then slowly add the juice of the other lemon. Everyone likes their glaze consistency different so if you like it thicker, add less lemon juice, if you like it runnier, add more lemon juice.
9. Once cake is cooled, take a fork and pierce it a bunch of times across the top of the cake. Set cake on a wire rack with parchment or wax paper underneath. Pour the glaze evenly over the top of the cake and let it cool for 10-15 more minutes before slicing.
10. Store in an airtight container for 1 week.

Adapted from Fresh.