Ma'S Famous Lemoncake (Now Gluten Free)

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   POUND CAKE

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   1. Preheat oven to 350u00b0F. Generously butter and sugar bundt pan, knocking out excess sugar.

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   2. Whisk together gluten free flour, baking powder, and salt.

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   3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest and extracts.

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   4. Reduce speed to low and add flour mixture and milk alternately in batches. Mix until just incorporated.

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   5. Spoon batter into bundt pan and bake until golden and a cake tester comes out with moist crumbs attached, 1 to 1 1/4 hours.

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   6. Cool cake in pan on a rack 30 minutes.

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   LEMON GLAZE

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   1. Combine ingredients in a heavy saucepan over medium-high heat.

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    2. Bring to a hard boil, stirring constantly until thick enough to coat the back of a wooden spoon.

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    Invert cake onto a cake plate and slowly, pour warm glaze on top, providing time for glaze to sink into the cake. Let cool, cut and serve.

No additional tips available.