Citrus-Glazed Pound Cake

Ingredients

• butter: 1 cup(s)
• eggs: 3
• baking powder: 2 teaspoon(s)
• evaporated milk: 1 can — 12 ounce(s)
• sugar: 2 cup(s)
• flour: 3 cup(s)
• salt: 1/2 teaspoon(s)
• lemon or almond extract: 2 teaspoon(s)
• powdered sugar: 1 1/2 cup(s)
• lemon: 1 — juice of
• orange: 1/2 — juice of

Instructions

1. Cream butter and sugar until fluffy.
2. Beat in eggs one at a time, mixing well.
3. Sift together flour, baking powder, and salt.
4. Add the sifted dry mixture alternately with evaporated milk.
5. Stir in lemon or almond flavoring extract.
6. Beat until well mixed and light.
7. Pour the batter into a greased and lightly floured angle cake pan, bundt pan, or two standard-size loaf tins.
8. Preheat oven to 350 degrees.
9. Bake for 60 minutes or until the cake tests done.
10. Cool the cake on a rack for 30 minutes before removing it from the pan; then remove onto a cake plate.
11. Combine all glaze ingredients (powdered sugar, lemon juice, orange juice) together.
12. Pour the combined glaze over the cake while it is still warm.