Never-Fail Pound Cake
By Paula DeenJUMP TO RECIPE
- 1/2 cup butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups cake flour
- 1 cup milk
- 2 teaspoons lemon extract
- vanilla ice cream
- berries, for garnish
Special equipment: a 10-inch bundt pan, greased and floured
In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
Place pan in a cold oven and heat oven to 325 °F. Bake cake for 1 hour. Increase the temperature to 350 °F and bake for 30 minutes more.
*Cook’s Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.