Citrus Flavored Old Fashioned Pound Cake

My girls love what I call my summer cheese cake which has lemon and orange zest in it. My two younger girls love pound cake and I thought what fun it would be to make a citrus flavored pound cake for summer. This cake is moist and fresh tasting with bright favors that stays yummy for almost a week. It is so delicious by itself it doesn't even need a glaze on top but if you want to fancy it up you could serve it with a reduced fruit in season/ sauce ( raspberry,strawberry,blueberry,etc.) and ice cream or whipped cream.

Alexandra's (middle daughter) father in law always looks forward to her visits because he just loves all the baked goodies she brings him...so when Father's Day came around she decided to bake this cake and mail it to him since she was unable to visit. I may happy to report the cake made it in great shape and so tasty that she received multiple phone calls from both her mother in law and father in law saying this is their favorite treat to date!

2 C butter, unsalted and softened
2 3/4  C sugar
6 large eggs
3 3/4 C all purpose flour
1/8 t salt
1/2 C milk
Zest of 1 lemon
Zest of 1 orange
1 t vanilla
2T southern comfort liquor

Beat butter on medium speed for a couple of minutes then gradually add sugar and beat about 5-7 minutes. Add eggs one at a time beating just until the yellow disappears. Combine the flour and salt in a bowl then add to the wet mixture alternating with the milk beginning and ending with the flour mixture on low speed just until incorporated. Stir in vanilla, the zest and the southern comfort.
Pour into a large greased and floured bundt pan. Bake at 325 for 1 hour - 1 hour 15-20 minutes or until a wooden toothpick come out almost clean (a few crumbles can be attached just not wet). Cool in pan on wire rack for 10-15 minutes. Remove from pan and cool on wire rack.

For a plain cake omit the zest and southern comfort and add 1/2 t freshly ground nutmeg into the flour mixture.