Gluten Free Lemon Pound Cake

1 cup butter, softened
¼ cup olive oil
2 ½ cups sugar
5 eggs
3 cups GF all purpose flour mix
1 cup milk
1 tsp lemon extract
½ cup sugar
½ cup water
1 tsp grated lemon rind
¼ cup lemon juice

Preheat oven to 300°F
Grease and flour a 10 inch bundt pan.
In a large mixer bowl, beat the butter until fluffy.
Add the oil, a little at a time.
Beat until well blended.
Add sugar and beat well.
Add the eggs one at a time beating well after each addition.
Add flour and milk alternately.
Mixing after each addition (just until blended)
Stir in lemon extract.
Pour batter into prepared pan.
Bake 1 ½ hours.
Cool for 15 minutes.
Remove from pan and allow to cool on a wire rack.

Combine the glaze ingredients, stirring well until the sugar is dissolved.
Brush onto top and sides of cake and allow to cool.
WARNING: This cake is addictive!


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