This is a most wonderfully delicious and moist pound cake that is absolutely perfect for Spring.
3 cups cake flour
1/2 tsp baking powder
1/4 tsp salt
1- 1/2 cups real butter, softened (3 sticks)
1- 3/4 cups sugar
6 large eggs at room temperature
1 cup milk at room temperature
1- 1/2 Tbsp lemon zest
1 tsp pure lemon extract
1 tsp pure vanilla extract
1/2 cup sugar
1/2 cup fresh lemon juice
Preheat oven to 300 degrees.
Butter and flour a 12 cup Bundt pan.
Sift the flour, baking powder and salt together twice.
Cream the butter and sugar until pale and fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour.
Stir in the lemon zest and extracts.
Pour the batter into the prepared pan.
Bake for 1- 1/2 hours, or until a knife inserted in the middle comes out clean.
Let cool in the pan for 10 minutes.
Poke holes in cake with a wooden skewer.
Meyer Lemon Syrup
In a small saucepan, bring the lemon juice and sugar to a boil over medium high heat, stirring until the sugar is dissolved.
Pour half of lemon syrup over cake while still in pan.
Let set for 5 minutes.
Invert the cake onto a rack, positioned over a baking sheet and slowly baste the remaining syrup over the cake.
Let completely cool before serving.