Lemon Pound Cake
1/2 lb of butter
1.66 cup of sugar
5 eggs
2 cups of flour
0.5 tsp of salt
1tsp of vanilla or extract (in this case lemon extract)
Preheat oven to 325. Grease and lightly flour pan [of choice]. (I used a bunt pan, the recipe says a 9x5 loaf pan.) Cream butter, slowly add the sugar, and beat until light. Add eggs (Recipe says one at a time, I did 2 then 3 at a time. ) beating each one in well. Stir in vanilla/extract, salt, and flour, and combine well. (I also added a splash of lemon juice.) Spoon into pan and bake for 1.25 to 1.5 hours. (I found an hour and ten minutes too long... Start checking around the 45 minute mark. ) Cool in the pan for 5 (or more) minutes before turning out onto rack. Remember to first loosen the edges inside the pan, then upend it and hit it with a knife end all around the bunt pan to help it come out evenly and clean.
And another throw on the pound cake. Use orange extract instead of lemon or vanilla. Then add 2tsp of orange peel granules and a cup of whole cranberries. SUPER YUMMY!
