Butter Pound Cake

• Family Butter Pound Cake Recipe
• 1 pound real butter -room temperature (use the best unsalted butter)
• 2 cups granulated sugar
• 10 eggs - room temperature
• 1 1 can Sweet condensed can milk
• 4 cups plain flour sifted
• 1/2 teaspoon salt
• Juice of half a lemon
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• Grandmother's Homemade Condensed Milk Recipe
• 1 cup powdered milk
• 2/3 cup sugar
• 1/3 cup boiling water
• 3 tablespoons melted butter

1. Butter a (and flour if desired) tube pan and set aside
2. In the bowl of a stand mixer, at medium speed, cream butter until rnlight. Very gradually add sugar, mixing until fluffy and light.
3. Reduce speed to low. Break eggs in a small bowl, one at a time, and rnadd to butter and sugar mixture. (This is to prevent egg shells from rngetting into your batter, which will spoil your product.)
4. With your mixture on the lowest setting, or by hand, slowly add the condensed milk AFTER you incorporate the eggs with the sugar and butter mixture. stir in flour and salt. rnAdd flavorings last. Keeping mixer at lowest speed, mix batter well, rnone or two minutes more.
5. Put cake in a COLD oven. Bake at 300 degrees for 1-1/2 hours. Do not rnopen doors for the first 30 minutes
6. When you get close to the end of baking time, pour about 1/4 cup of melted butter over the top.
7. Combine all ingredients in a blender.rnBlend until smooth.rnStore in the refrigerator until ready to use

butter, butter, sugar, eggs, milk, flour, salt, vanilla, almond, grandmothers homemade, powdered milk, sugar, boiling water, butter

Taken from food52.com/recipes/25535-butter-pound-cake (may not work)