Butter Pound Cake

Recipe View Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan meticulously. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This step is crucial for incorporating air and achieving a tender crumb. (8 minutes)

Recipe View Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next to maintain a smooth batter. (5 minutes)

Recipe View Gradually add the sifted flour, alternating with the heavy whipping cream. Begin and end with the flour. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. (7 minutes)

Recipe View Stir in the vanilla extract and lemon extract until evenly distributed. The extracts enhance the butter flavor of the cake. (2 minutes)

Recipe View Pour the batter into the prepared tube pan, spreading it evenly. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, tent it loosely with aluminum foil. (90 minutes)

Recipe View Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)