Lemon Soaked Poundcake

Ingredients For Making Lemon Soaked Poundcake
1 cup butter
, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
rind of one lemon
, grated
lemon extract to taste, optional
Lemon Glaze-
3/4 cup sugar
3/4 cup water
1/3 cup lemon juice
Directions:
1. Preheat oven to 300 degrees F. Grease and flour a 9x13 pan.
2. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon rind and/or extract.
3. Pour batter into a prepared pan. Bake at 300F for 1 hour and 30 minutes, rotating midway through, or until a wooden pick inserted in center of the cake comes out clean. (If you don't have a toothpick, don't use a fork. It will leave a giant hole in the middle of your otherwise beautiful cake!) Cool in pan on a wire rack for 15 minutes.
4. Lemon Glaze: Combine glaze ingredients, stirring until sugar dissolves. Spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
In my experience, this recipe was
almost
too big for a 9x13. Two 9x9's might work better, but you'd probably have to adjust the cooking time, and I don't have the brain power to figure that one out right now :)
Enjoy!
Sourcerecipeshoebox