Zesty Lemon Pound Cake

• 1-3/4 cups (425 ml) sugar
• 4 sticks butter, softened
• 6 jumbo eggs
• 1 tsp (5 ml) vanilla extract
• 1 tbsp (15 ml) plus 1 tsp (5 ml) lemon extract
• 3 cups (700 ml) plus 1 tbsp (15 ml) flour
• 1 tsp (5 ml) baking powder
• 3 tsp (15 ml) lemon zest

1. Heat oven to 360 degrees (175 C.) and spray a 10 cups (2350 ml) bundt pan with PAM.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs--one at a time--mixing very well after each addition.
4. Then add in vanilla and lemon extracts mixing until smooth.
5. Mix flour with the baking powder, then add to the butter/egg mixture and mix for 30-40 seconds.
6. Add lemon zest and mix for an additional minute.
7. Pour batter into prepared pan.
8. Bake for 60-70 minutes or until toothpick inserted in center of cake comes out clean.
9. Cool 10 minutes on wire rack.
10. Remove from pan, dust with non-melting powdered sugar (available from the King Arthur Baker's Catalog)and let cool completely prior to serving.

sugar, butter, eggs, vanilla, lemon, flour, baking powder, lemon zest

Taken from online-cookbook.com/goto/cook/rpage/00186A (may not work)