Butter Pound Cake

This past week was my aunt's birthday and it is a tradition every year that I make her a pound cake. It's her favorite kind of cake! This is the recipe that I have used every year since I began making these for her and I haven't changed it a bit! Pound cake is great to make in a hurry because it doesn’t use many ingredients and you don’t have to worry about icing! This recipe, specifically, makes a rich, dense cake – it is the perfect pound cake!

Here is the recipe...

Ingredients

• 1 cup butter
• 6 eggs
• 3 cups white sugar
• 3 cups all-purpose flour
• 1 pint heavy whipping cream
• 1 tablespoon vanilla extract
• 2 teaspoons lemon extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
3. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
4. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
5. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Some tips to remember when making this cake:

• This recipe makes 14 servings. You can modify for however many servings you need.
• Use name brand sugar. This may sound kind of odd. But name brand sugar is usually ground differently that store brand sugar. The generic sugar is generally more finely ground which leads to more sugar per cup, which can cause the cake to fall (and nobody wants that!)