Granny Walker'S Whipped Cream Pound Cake - cooking recipe

Ingredients

1/2 lb. butter, softened
3 c. sugar
6 eggs (added one at a time and beaten well)
3 c. Swans Down flour, sifted
1/2 pt. whipping cream
1 tsp. almond extract
1 tsp. vanilla
1 tsp. lemon extract

Preparation

Cream butter and
sugar
together.
Add
eggs
one at a time, beating well with each addition.
Add remaining ingredients and beat until smooth.
Bake in Bundt or similar pan for 1 hour
and 45
minutes at 325\u00b0, but check for doneness after 1 1/2 hours.