posted by Pat T 05-18-100 11:33 AM
Butter and Cream Pound Cake
1 cup butter (no substitutes)
6 eggs
3 cups white sugar
3 cups all-purpose flour
1 pint (2 cups) whipping cream
1 Tblsp. vanilla extract
2 tsp. lemon flavoring
Preheat oven to 325° F. Grease and flour one (9- or 10-inch) tube pan.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Introduce the flour, one cup at a time while adding whipping cream a little at a time until all flour and whipping cream is mixed in well. Add the vanilla and lemon flavoring and blend well.
Pour batter into prepared pan. Bake at 325° F. for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool. Makes 1 (9- or 10-inch) cake.