Whipped Cream Pound Cake - cooking recipe

Ingredients

1/2 lb. (227 g) butter
3 c. (715 ml) sugar
1 Tbsp. (15 ml) lemon juice
2 tsp. (10 ml) vanilla
6 eggs
3 c. (715 ml) all-purpose flour, sifted 3 times
1 c. (240 ml) heavy cream

Preparation

Cream butter and sugar.
Add lemon juice and vanilla.
Add unbeaten eggs, one at a time, beating thoroughly between additions.
Add flour, stirring by hand, not by mixer.
Fold in cream.
Distribute well, but do not overbeat.
Bake in greased and floured 10-inch (25-cm) tube pan at 325\u00b0 (163\u00b0C) for 1 hour and 30 minutes.