Whipping Cream Lemon Pound Cake

1. 1

   Preheat oven to 325u00b0.

2. 2

   Grease and lightly flour a 10-inch Bundt pan.

3. 3

   In a large bowl, beat butter with electric mixer until fluffy.

4. 4

   Add sugar and beat until well combined.

5. 5

   Add eggs, one at a time, beating after each addition, just until egg is absorbed. Stir flour into batter alternately with cream, beating after each addition.

6. 6

   Mix in lemon extract and grated lemon rind.

7. 7

   Pour batter into prepared pan and bake one hour and 15 minutes until golden brown.

8. 8

   Cool cake in pan on wire rack for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.