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.
2 Cups Flour
¼ teaspoon Salt
1 Cup Butter
1¾ Cups Sugar
1½ teaspoon Vanilla Extract
3 Tbsp Lemon Juice
No nutrition information available
Preheat the oven 325F. Lightly grease and flour a 9- x 5-inch loaf pan. Set aside. Sift together the flour and salt. Set aside. In the large bowl use an electric mixer to beat the butter until very light and creamy. Add the sugar gradually and continue beating for 5 minutes until mixture is very fluffy.
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.