Lemon Pound Cake

I’m always looking for new recipes. This recipe was copied  from the back of a lemon extract box. I haven’t tried it yet, but boy does it sound delicious.
 
9 eggs,  separated
2  2/3 cups sugar
2 cups (4 sticks) butter, softened
1/2 cup milk
1 tablespoon lemon extract
3  1/2 cups flour
1/2 teaspoon salt
 
Beat egg whites to stiff peaks in large bowl with electric mixer; set aside.
 
Cream sugar and butter for 5 minutes, until light and fluffy, in large bowl with electric mixer. Beat in egg yolks; stir in milk and extract. Stir together flour and salt; add to batter 1 cup at a time. Fold in beaten egg whites.
 
Pour batter into greased and floured (or use non-stick spray with flour) 12 cup tube pan. Bake in 350º oven 65—75 minutes or until toothpick inserted in center comes out clean.
 
Cool in pan 15 minutes, invert on wire rack to cool completely before cutting. Delicious as a snacking cake or top with your favorite glaze.
 
12-16 servings.

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