Iced Lemon Poundcake

Cake:

• 1 cup butter, softened
• 1/4 cup vegetable oil
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1 cup milk
• 1 teaspoon lemon extract

Glaze:

• 3/4 cup sugar
• 3/4 cup water
• 1/3 cup lemon juice
• 1 teaspoon grated lemon rind

1. Preheat oven to 300 degrees F. Grease and flour a 9x13 pan.
2. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract.
3. Pour batter into a prepared pan. Bake for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes.
4. Lemon Glaze: Combine glaze ingredients, stirring until sugar dissolves. Spoon glaze over top, a little at a time.
5. Let lemon pound cake cool completely.

Found On: Simple, but Delicious