Butter Pound Cake

One of the things I said I'd do in the beginning of this year is to take better care of myself. After not doing anything about that for 8 whole months, I finally realized I better get my act together before the year comes to an end. So, I've decided to make myself eat some kind of breakfast everyday.

Yogurt and smoothies are great coz I can always take them on the go, but I suddenly craved for butter pound cake... Haha! And, making a pound cake is a good way to use up all the unsalted butter I got for all my other dessert endeavors.

Here's the recipe I used:

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.