Pound Cake - cooking recipe

Ingredients

1 lb butter, room temperature
8 eggs
1 lb sugar, sifted
1 teaspoon almond flavoring
2 tablespoons lemon juice (or other citrus)
1 lb flour, sifted
icing (optional)

Preparation

Cream the butter.
Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
Cream until smooth.
My Grandmother's recipe said to beat for 1/2 hour.
If you are using an electric mixer, adjust accordingly.
Gradually add the flour and mix well.
Pre-heat oven to 300.
Fill a lightly greased form 3/4 of the way.
Loaf pans work well, as do mini-loafs or cup-cakes.
For loafs, check for doneness with knife-test at 90 minutes.
Mini-loafs and cup-cakes will finish sooner.
I like this pound cake plain, or with a light dusting of confectioners' sugar.
Alternately, you can apply a thin coat of icing.