Lemon Cream Pound Cake

Method

1. 1

   Grease an 8 inch tube pan with baking spray.

2. 2

   Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon extract, mix well.

3. 3

   Add half the flour, mix well, then add cream and mix well. Add remaining flour and mix until thoroughly combined.

4. 4

   Pour batter into prepared pan and place in a cold oven. Set the oven temperature to 175C and bake for 50-60 minutes. Cake is done when a skewer inserted into middle of cake comes out clean. Remove from oven and cool in pan 5 minutes, then transfer to a wire rack to cool completely.