Pound Cake Ring Recipe

Preheat oven to 350 °. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, lemon juice, vanilla, lemon peel and extract. Combine flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition. Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake.) Bake 15 minutes. Reduce heat to 325 °; bake 45 minutes longer or until a toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.