Ingredients
1 pound butter, softened3 cups sugar6 large eggs1/2 cup plus 1 tablespoon whole milk1 tablespoon lemon juice1-1/2 teaspoon vanilla extract1 teaspoon grated lemon zest1/2 teaspoon lemon extract4 cups cake flour1/2 teaspoon salt1/2 teaspoon baking sodaConfectioners’ sugar, fresh peaches, blackberries and mint, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, lemon juice, vanilla, lemon zest and extract. Combine flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.
Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake.)
Bake 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar and garnish with fruit and mint if desired.
