1 ½ cups butter (3 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup evaporated milk
Heat oven to 325 degrees. Grease and flour 2 loaf pans. Beat butter in large mixing bowl until light and fluffy. Add sugar ½ cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pans. Bake until wooden pick inserted in center comes out clean, 40 minutes to 1 hour, depending upon your oven. If cake is not done after one hour, bake longer, until wooden pick comes out clean. Cool for 20 minutes; remove from pans.
GLAZE:
Sift one cup of confectioners’ sugar into a bowl. Squeeze juice of one lemon into a separate bowl. Remove seeds from the lemon juice. Mix lemon juice with confectioners’ sugar and drizzle over cooled cake.
Below, is a link to one of my favorite Christian Riese Lassen prints. Just take a look and you’ll understand why his artwork decorates my office walls!