Makes 2 small (8×4 incloaf cakes or 1 bundt cake
Preheat oven to 325 degrees F.
Grese and flour the pan/s well. Line loaf pans with parchment paper of using those
Add, one at a time, beating well after each addition until light and fluffy:
Cream together the butter and sugar.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Blend in the vanilla and lemon extracts plus the lemon zest.
Sift together the flour, cake flour & baking powder.
Fold dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Generally, I fold in the dry ingredients in 3 portions and the milk in 2 portions.
Bake at 325 degrees F for about 45 minutes or until a wooden toothpick inserted in the center comes out clean. A bundt pan will likely take longer.
Let rest in pan/s for 10 minutes before cooling completely on a wire rack. Cover with lemon glaze.
To prepare the Lemon Glaze
Blend together all ingredients until smooth. If the glaze seems too thick or thin, just add a little more juice or powdered sugar to get it to a thick but pourable consistency.
Drizzle very slowly over the cooled cakes.
I like glaze it in two or more stages, letting the glaze dry a little for 15 to 20 minutes between glazings. That’s the perfect way to get a nice thick glaze.
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