Traditional Butter Pound Cake Wonderful cake. When I make this cake I use butter flavoring and vanilla extract instead of the lemon and I use 2/3 cup half and half instead of the heavy cream. The Butter Pound Cake has become the recipe that I use for wedding cakes and I always get rave reviews. This is a very moist cake with the perfect texture.

Ingredients

1 pint heavy whipping cream

1 tablespoon vanilla extract

1 cup butter

2 teaspoons lemon extract

3 cups white sugar

3 cups all-purpose flour

6 eggs

Preheat oven to 325 degrees F 165 degrees C.

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 cream a little at a time until all flour and cream is mixed in well.

Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.

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.