Ultimate Lemon Pound Cake

Ingredients:
Serves 12

2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter at room temperature
2 1/4 cups sugar, divided
6 large eggs
1 cup milk
1 1/2 TB lemon zest (from meyer lemons)
1 tsp. pure lemon extract
1/2 cup fresh lemon juice (from meyer lemons)

Preheat oven to 300 F. Butter and flour a 12 cup Bundt pan.

Sift the flour, baking powder and salt together twice.

Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in lemon zest and lemon extract.

Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.

Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.

Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temperature.