Lemon Pound Cake

2 sticks unsalted butter
1 stick margarine
3 cups sugar
6 eggs
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla paste
2 teaspoons lemon extract

Stand Mixer with Whisk Attachment
Bundt Pan

Preheat oven to 325°F.
In a stand mixer with the whisk attachment cream the butter and sugar.  Add eggs one at a time.  Mix flour, salt and baking powder in a separate bowl.  Add to mixer. Add milk, vanilla paste and lemon extract.

Grease and sugar the bundt pan.  Pour in the mixture and level with a spoon (do not shake down). Bake for 1 1/2 hours.  Remove cake from pan within 5-10 minutes (otherwise it might stick).

Lemon Glaze:

1 1/3 cup powdered sugar
3 Tablespoons sour cream
1 Tablespoon maple syrup
1 1/2 teaspoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon vanilla paste

Whisk ingredients in a bowl. Let stand until thickened (~30 minutes).  Pour glaze over cake. Cover cake and keep at room temperature.