Wonderful Buttery Moist Pound Cake! - cooking recipe

Ingredients

1 cup butter, softened (no substitutes!)
2 cups sugar
3 cups flour
6 eggs, room temperature
1 cup half-and-half cream, warmed
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh lemon juice
1/3 cup sugar (or to taste)
1/2 cup chopped almonds (or other nuts)

Preparation

Set oven to 350 degrees.
Grease a large springform pan (do not use a Bundt or tube pan!).
In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
Add in the flour and beat until combined (mixture will be thick and coarse).
Add in eggs (one at a time) mixing well after each addition.
In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
Add the lemon juice/baking soda mix to the batter; mix until combined.
Pour the batter into prepare greased springform pan.
Combine the 1/3 cup sugar with the chopped nuts.
Sprinkle on top of cake.
Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
Cool the cake completely in the pan before removing.
Delicious!