Lemon Cream Pound Cake
- Preparation:
- 25 mins
- Servers:
- 10
- Cooking:
- 50 - 60 mins
- Difficulty:
- Easy
Ingredients
- 3 cups sugar
- 1 cup butter
- 7 eggs
- 3 cups plain flour
- 1 cup cream
- 1 teaspoon Taylor & Colledge Vanilla Bean Extract
- 1/2 teaspoon Taylor & Colledge Lemon Extract Paste
Method
- 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 175C 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.