Momo's Pound Cake

Ingredients

• 3 sticks butter, softened, room temperature
• 3 cups sugar
• 5 large eggs (or 6 small), room temperature
• 1 cup evaporated milk (canned, undiluted, not condensed)
• 3 1/2 cups plain or all-purpose flour, sifted, measured after sifting
• 1 tsp salt
• 1 tsp baking powder
• 1 or 2 tsp vanilla flavoring
• 1 or 2 tsp lemon flavoring (2 of each is preferred)
• for icing: 1 cup powdered sugar
• 3 Tbsp melted butter
• juice of 1 lemon (or 3 Tbsp lemon concentrate)

Instructions

1. Cream butter in mixer; add sugar gradually.
2. Add eggs one at a time, beating after each (always break each egg into a saucer first, in case it's bad).
3. Add milk alternately with the sifted dry ingredients, beginning and ending with flour.
4. Add flavorings and pour into a tube pan greased with Crisco or vegetable oil, lined on the bottom with waxed paper, then dusted with flour (shake off excess).
5. Preheat oven to 350°; bake 1 hour without opening the oven door, then lower heat to 325° and bake another 20 minutes (check with a toothpick after 15 minutes at the lower heat).
6. Cool in pan while heating the icing.
7. For the icing: combine powdered sugar, melted butter, and lemon juice; barely heat and pour over the cake while hot.
8. Use two table knives to lift the cake and set it down into the icing from the middle.