Whipping Cream Lemon Pound Cake

Directions

1. 1
   Preheat oven to 325°.
2. 2
   Grease and lightly flour a 10-inch Bundt pan.
3. 3
   In a large bowl, beat butter with electric mixer until fluffy.
4. 4
   Add sugar and beat until well combined.
5. 5
   Add eggs, one at a time, beating after each addition, just until egg is absorbed. Stir flour into batter alternately with cream, beating after each addition.
6. 6
   Mix in lemon extract and grated lemon rind.
7. 7
   Pour batter into prepared pan and bake one hour and 15 minutes until golden brown.
8. 8
   Cool cake in pan on wire rack for 10 minutes.