Lemon Pound Cake
Cream together butter and sugar until light and fluffy, about 5 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the flour to the butter mixture, alternating with the heavy cream, beginning and ending with flour.
Next, add the lemon juice, lemon zest, lemon extract, and salt.
Transfer the batter to a prepared tube pan.
Bake on 300°F for 1 hour and 40 minutes. Allow the cake to cool in the pan for 15 minutes before inverting to remove.
Make a glaze by combining powdered sugar, milk, butter, almond extract, and vanilla.
Drizzle the glaze over the cooled cake, slice, and serve.
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