My Own Orange (Lemon) Pound Cake - cooking recipe

Ingredients

3 c. Gold Medal flour or 3 c. plus 6 Tbsp. cake flour
1/2 tsp. baking powder
1/4 tsp. salt
3 sticks butter (room temperature)
2 c. white sugar
5 jumbo eggs
1 Tbsp. (real) vanilla
1 c. liquid (fresh oranges and fresh lemons, squeezed)*
grated lemon or orange rind

Preparation

Sift together the flour, baking powder and salt.
In a large bowl, put the butter and white sugar; cream with an electric beater.
Add the eggs, one at a time, beating after each egg.
Add the vanilla; mix well.
Alternate the flour with 1 cup of liquid. Add the grated lemon or orange rind.
Beat well.
Pour into a 10-inch heavy Bundt pan or 13 x 9-inch aluminum pan (greased with butter).
Bake in a 350\u00b0 oven for about 1 hour, or until done. Test with a toothpick.
When cool, this cake can be plain, sprinkled with powdered sugar or lightly frosted.