A "true" pound cake, made the old fashioned way. This is probably one of the easiest recipes to remember because you need the exact same amount of every ingredient. Try mixing up the extracts you use or adding in citrus zest for a slightly different flavor.
Preheat oven to 325 degrees Fahrenheit. Prepare a 12-cup bundt pan by greasing well.
In a stand mixer or using a hand mixer and a large bowl, cream butter and sugar together until light yellow and very fluffy, approximately 5 minutes.
Add eggs, one at a time, incorporating well between additions. Scrape the sides of the bowl several times with a rubber spatula several times throughout this process.
Slowly and carefully incorporate the flour. Mix until smooth. Add in the extracts and mix well. Be careful not to over beat, however. I like to do this on the stir setting for about 15-20 seconds.
Pour into your well-greased bundt pan, taking care to smooth out the batter as much as possible. Bake for 50 to 75 minutes or until a medium golden brown and well risen. When done, a toothpick inserted into the center of the cake should come out clean and there should be a "crack" in the middle of the cake.
Let cool before serving.
If you choose to add the icing, make sure that the cake is completely before you top the cake. To make the icing, mix together the icing sugar and extract. Add water one tablespoon at a time until it reaches a consistency that you like. Mine was similar to a store bought caramel or chocolate sauce: not too thin, not too thick.