Solutions Money Management Raspberry Lemon Pound Cake

​Solutions Money Management Raspberry Lemon Pound Cake

Cake:
4 Cups  All-purpose flour
2 Cups  Raw Sugar
1 ½ Tbs Baking Powder
1 Tsp Sea Salt
2 Cups Butter (softened)
1 Cup Whole Milk
¼ Cup Half & Half
1 Tbs Lemon Extract
1 Tbs Raspberry Extract
1Tsp Vanilla Extract
6 Lg Eggs

Icing:
3 Cups Confection Sugar
2 Tsp Lemon Extract
2 Tsp Raspberry Extract
Milk to desired thickness

Pre-heat the oven to 350°F.  Combine dry ingredients in a large mixing bowl, stir to mix. Add the butter, milk, half& half, and extracts. Using a mixer on low(stand mixer stir or 1 speed), mix about 1-1 ½  minutes, until combines. Stop and scrape down the bowl well. Then mix on medium-high(stand mixer speed 5-6) for 2-3 minutes. Turn mixer to low again and add the eggs, one at a time, mix each one in before adding another. After the eggs are mixed in, turn the mixer back up to medium (about speed 4), mix about a minute. 

Use a greased and floured, fluted/tube pan or a Bundt® style pan (10”). Baking time is about 1 hour 15 minutes, or until a tooth pick in the center comes out clean. 

Cool for at least 1 hour before removing from pan. This ensures the cake comes out smoothly.

Sift confection sugar to remove lumps, add extracts, mix in milk (slowly) to desired consistency. Drizzle over cake when completely cooled.