Southern Lemon Pound Cake

Preheat the oven to 350 degrees F (180 degrees C).

Use a mixer to cream together Granulated Sugar (1 cup) and Butter (1/2 cup) on medium speed for eight minutes. Add Farmhouse Eggs® Large Brown Eggs (2) to the mixer and combine them. Add Lemon Extract (1 tsp), Lemons (2) while mixing. In a separate bowl, combine All-Purpose Flour (1 1/2 cups), Baking Powder (1/4 tsp), Baking Soda (1/4 tsp) and Salt (1/2 tsp). Add one half of the mixture.

For the wet ingredients: add Buttermilk (4 Tbsp) and the juice from Lemons (2 1/2) to the mixer. Mix until smooth. Add the remaining flour mixture and mix until everything is smoothly combined..

Pour your mixture into a greased and lined, eight by five and a half inch low pan. Even out the top. Put it in the preheated, 350 degrees F (180 degrees C) oven for 45 minutes.

Let the cake cool for some time. Mix Powdered Confectioners Sugar (1 cup) and Milk (1 1/2 Tbsp) until it is nice and thick. Mix in Vanilla Extract (1 tsp). Drizzle the mixture on the cake with a whisk and let it sit until it hardens up, for about an hour.

For the garnish, you may put lemon slices on the cake. Time to serve!