Sour Cream Pound Cake With Lemon Glaze

2 1/4 cups raw sugar

1 stick butter, softened

5 eggs

1 cup sour cream

1/2 cup rice or almond milk

1/4 cup safflower, sunflower or olive oil

1 tsp. pure vanilla extract

1 tsp. almond extract

3 cups unbleached all-purpose flour

1 1/2 tsp. non-aluminum baking powder

Preheat oven to 325°. Grease a Bundt pan with non-stick cooking spray, set aside. In a large bowl, cream sugar and butter together, then beat in eggs one at a time, add sour cream, milk, oil, vanilla and almond extract, mix well. In a separate bowl, add flour and baking powder. Slowly combine wet mixture and dry ingredients, mix just until blended, pour batter into prepared pan and bake for 1 hour and 15 minutes or until toothpick inserted into the center of cake comes out clean. Let cake cool for 5 minutes before turning out onto a serving plate. Allow cake to completely cool before adding lemon glaze. NOTE: Pound cakes can be very difficult to remove from Bundt pans, so take extra careful measures, or use loaf Pans. Lemon Glaze zest of one lemon (using smallest side of grater) Juice of one lemon 10-11 tbs. confectioner’s sugar In a small bowl, add ingredients and stir until glaze forms. Pour over cooled cake.