Whipped Lemon Pound Cake

Directions

1. 1
   Let butter and eggs stand at room temperature for 1/2 hour. Beat butter and sugar until light and fluffy.
2. 2
   Add eggs, one at a time, beating 1 minute after each egg.
3. 3
   Beat cream until stiff peaks form.
4. 4
   Add flour and cream alternately to egg mixture.
5. 5
   Beat well.
6. 6
   Beat in lemon extract.
7. 7
   Pour batter into greased 10-inch tube pan.
8. 8
   Bake at 300° for 1 hour and 15 minutes.
9. 9
   Cool.