Ultimate Lemon Pound Cake - cooking recipe

Ingredients

FOR THE CAKE
3 1/2 cups cake flour, sifted (NOT self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
2 1/4 cups granulated sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
FOR THE HOT SYRUP TOPPING
1/2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1/2 cup lemon juice, freshly squeezed

Preparation

FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10\" (12-cup) Bundt pan.
Sift flour, baking powder & salt together TWICE.
In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven & let cool in the pan on a wire rack for 15 minutes.
FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges & ENJOY!