Grease 1 lb bread pan and preheat oven to 300 degrees.
In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
Add eggs one at a time and blend in on low.
Alternate adding flour and milk, add lemon extract until smooth.
Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
Allow to cool. Meanwhile, combine glaze ingredients and mix on medium until smooth. Remove cake from pan and pour glaze over top.
Notes
Substitutions
Butter - Salted or unsalted, your preference. Full fat, do not substitute margarine.
Milk - Whatever you have on hand from skim to Vitamin D, but full fat offers the best flavor.
Tips
Bring ingredients to room temperature so that you achieve the perfect crumb.
Do not over beat the batter - alternate ingredients exactly as stated in directions.
Pour into loaf pan allowing space to compensate for rise (discard or use excess batter in mini loaf pans).
Bake until a toothpick comes out clean and the crust is golden brown.
If baking in miniature loaf pans, reduce baking time to 50 minutes.
Double the recipe to fit a bundt pan.
To Store
Room Temperature - Store covered or in an airtight container up to 5 days. Once you cut into this cake, moisture begins to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake keeps for 3-4 days.
Refrigerate - Store covered or in an airtight container up to 7 days, ensuring exposed surface is covered with plastic.
Freeze - Wrap pound cake in plastic wrap and add an extra layer of aluminum foil or a freezer bag to prevent frost or freezer odors from seeping in. Freeze up to 3 months. Bring to room temperature to enjoy.