Lemon-Vanilla Pound Cake

A deliciously moist pound cake.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1⁄4 cup unsalted butter, melted
• 1  cup milk
• 1⁄2 cup unsalted butter, cut up
• 2  cups all-purpose flour
• 1⁄2 teaspoon salt
• 4  large eggs, at room temperature
• 2 1⁄4 cups granulated sugar
• 1  tablespoon vanilla extract
• 1⁄2 teaspoon  lemon extract
• 2  teaspoons baking powder
• 1  grated lemon, zest of
• 3  tablespoons fresh lemon juice

Directions

1. Generously brush a 10-inch Bundt pan with melted butter.
2. Refrigerate pan until butter hardens, about 15 minutes.
3. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
4. Preheat oven to 350 degrees F.
5. In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
6. In a medium bowl, whisk flour and salt; set aside.
7. In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
8. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
9. On low speed, gradually beat in flour mixture just until blended.
10. Pour in hot milk mixture, then add baking powder; beat until blended.
11. With a rubber spatula, fold in lemon zest.
12. Scrape batter evenly into prepared pan.
13. Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
14. Cool in pan 5 minutes.
15. Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
16. Line a rimmed baking pan with foil.
17. Invert cake over prepared pan.
18. Brush top and sides of cake with lemon syrup.
19. Cool completely.