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Lemon Cream Pound Cake

Lemon Cream Pound Cake

Preparation: 25 mins
Serves: 10
Cooking: 50 – 60 mins
Difficulty: Easy

21 oz (603g) granulated sugar
2 sticks butter
7 eggs
13.5 oz (384g) all-purpose flour
8 oz (237ml) cream
1 teaspoon Vanilla Bean paste
1/2 lemon extract


Step 1: Grease an 8 inch tube pan with baking spray.
Step 2: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Step 3: Add the eggs, one at a time, beating well after each addition. Stir through the vanilla bean extract and lemon extract paste.
Step 4: Mixing on a low speed, stir through half the flour, then add cream and mix well. Finally, add the remaining flour and mix until thoroughly combined.
Step 5: Pour the batter into the prepared pan and place in a cold oven. Set the oven temperature to 350F and bake for 50-60 minutes. Cake is done when a skewer inserted into middle of cake comes out clean.
Step 6: Remove from oven and cool in pan 5 minutes, then transfer to a wire rack to cool completely.