Lemon Pound Cake - cooking recipe

Ingredients

2 1/2 to 2 3/4 c. sugar
3 c. Swans Down cake flour
1/2 lb. butter or 2 sticks margarine
6 eggs
1 carton whipping cream
3 Tbsp. lemon extract

Preparation

Beat sugar and margarine until creamy.
Add alternately the eggs and flour, beating well until mixed.
Beat in lemon extract. Stir in whipping cream.
Do not beat after adding whipping cream. Cook in greased and floured tube pan for 1 1/2 hours at 325\u00b0.