Lemon-Vanilla Pound Cake - cooking recipe

Ingredients

1/4 cup unsalted butter, melted
1 cup milk
1/2 cup unsalted butter, cut up
2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs, at room temperature
2 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon lemon extract
2 teaspoons baking powder
1 grated lemon, zest of
3 tablespoons fresh lemon juice

Preparation

Generously brush a 10-inch Bundt pan with melted butter.
Refrigerate pan until butter hardens, about 15 minutes.
Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
Preheat oven to 350 degrees F.
In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
In a medium bowl, whisk flour and salt; set aside.
In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
On low speed, gradually beat in flour mixture just until blended.
Pour in hot milk mixture, then add baking powder; beat until blended.
With a rubber spatula, fold in lemon zest.
Scrape batter evenly into prepared pan.
Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
Cool in pan 5 minutes.
Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
Line a rimmed baking pan with foil.
Invert cake over prepared pan.
Brush top and sides of cake with lemon syrup.
Cool completely.