Lemon Pound Cake Bread Pudding

2 butter pound cakes (thawed, if using frozen cakes)
8 lemons
6 eggs
1 cup granulated sugar
3 cups milk

Butter a 13 x 9-inch baking pan.

Cut pound cake into large cubes, and place in buttered pan. Squeeze juice from lemons over cake.

Whisk eggs and sugar in bowl until combined. Whisk in milk and some lemon zest if you would like. Pour over pound cake; let soak for one hour.

Heat oven to 350 degrees F. Cover pan with foil and bake 45-60 minutes.

Serve with whipped cream or ice cream and perhaps a little raspberry sauce.