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|EVERY FEW MINUTES|
|LEMON POUND CAKE|
1 1/2 cups butter, softened
3 cups sugar
3 cups all-purpose flour, sifted
1 tablespoon plus 1 1/2 teaspoons lemon extract
1 tablespoon plus 1 1/2 teaspoons lemon juice
1. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs; one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and extract. Pour batter into a greased and flour bundt pan.
2. Bake 350*F. for 1 hour and 15 minutes or until tooth pick inserted comes out clean.
3. Cool 15 minutes in pan.
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