Perfect Pound Cake

Adapted from The Pioneer Woman Cooks
3 sticks Butter, room temperature
3 cups Sugar
5 whole Eggs
 1 teaspoon butter extract/flavoring
2 teaspoons lemon extract/flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist

1. Preheat oven to 325F.

2. In the bowl of a stand mixer (or a large bowl with a handheld mixer), cream butter until smooth. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well.

3. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

4. Pour into a well-greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

5. Remove cake from oven. Allow to cool in the pan for at least 30 minutes. Invert pan onto cake stand or serving dish until cake drops out.

Printed from Playing House