This buttery pound cake is versitile, and can be used as the cake base in other recipes. We like it topped with homemade strawberry preserves.
Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice. Fold in the dry ingredients, mixing just until the batter is smooth and blended. Spoon the batter into the prepared pan. Bake for 1¼ hour, or until a knife inserted in the center of the cake comes out clean. Remove the cake from the pan to cool thoroughly.