Luscious Lemon Pound Cake

Preheat the oven to 300°F, and grease and flour a 10-inch tube or Bundt cake pan.

In a large bowl, use an electric hand-held mixer to cream the softened butter at medium speed. Gradually add the vegetable oil and continue beating until well-blended.

Gradually add the granulated sugar, continuing to beat for about 5 minutes, until light and fluffy.

Add the eggs, one at a time, mixing them in thoroughly after each addition.

Alternately add the flour and milk to the creamed mixture, beginning and ending with the flour, mixing just until blended after each addition.

Stir in the lemon zest, fresh lemon juice, and vanilla extract.

Pour the batter into the prepared pan and spread it evenly.

Bake for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake should slightly pull away from the edges of the pan.

Cool the cake in the pan on a wire rack for 15 minutes, then remove it from the pan and place it directly on a wire rack, or invert it onto a rack if using a one-piece pan.

To create the glaze, mix together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth.

Brush the lemon glaze onto the sides of the cooled cake and spoon the glaze over the top, a little at a time.

Allow the cake to cool completely before serving.