Whipped Cream Pound Cake - cooking recipe

Ingredients

1 c. heavy cream (8 oz.)
2 sticks butter
3 c. sugar
6 eggs
3 c. cake flour
1 tsp. vanilla flavor
1 tsp. lemon flavor

Preparation

Whip cream and set aside.
Cream butter; add sugar slowly until light and fluffy.
Add eggs, one at a time, beating well after each egg.
Add other ingredients and mix well.
Gently fold whipped cream into batter until well mixed.
Pour into tube pan (layered with wax paper).
Bake at 325\u00b0 for 1 1/2 hours.
Place on rack to cool before removing from pan.