Try the Best Lemon Pound Cake You'll Ever Try

Gather the ingredients. The Spruce Heat the oven to 300 F. Butter and flour a 10-inch tube cake pan. The Spruce Beat butter in a large bowl at medium speed with an electric hand-held mixer. The Spruce Gradually add oil, beating until well-blended. The Spruce Gradually add sugar, beating well. Continue beating for about 5 minutes, or until very light and fluffy. The Spruce Add the eggs, one at a time, beating well after each addition. The Spruce Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. The Spruce Stir in lemon extract. The Spruce Spoon the batter into the prepared pan and spread evenly. The Spruce Bake in the preheated oven for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in center of the cake comes out clean. The cake will pull away from the sides of the pan slightly. The Spruce Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on ​a wire rack or invert onto a rack if using a 1-piece pan. Combine glaze ingredients, stirring until sugar dissolves. The Spruce Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. The Spruce Let cake cool completely before serving. The Spruce