Whipped Lemon Pound Cake - cooking recipe

Ingredients

1 c. butter
2 1/2 c. sugar
6 eggs
3 c. all-purpose flour
1/2 c. whipping cream
1 1/2 tsp. lemon extract

Preparation

Let butter and eggs stand at room temperature for 1/2 hour. Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating 1 minute after each egg.
Beat cream until stiff peaks form.
Add flour and cream alternately to egg mixture.
Beat well.
Beat in lemon extract.
Pour batter into greased 10-inch tube pan.
Bake at 300\u00b0 for 1 hour and 15 minutes.
Cool.