Lemon Cream Pound Cake
Grease an 8 inch tube pan with baking spray.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir through the vanilla bean extract and lemon extract paste.
Mixing on a low speed, stir through half the flour, then add cream and mix well. Finally, add the remaining flour and mix until thoroughly combined.
Pour the batter into the prepared pan and place in a cold oven. Set the oven temperature to 350F and bake for 50-60 minutes. Cake is done when a skewer inserted into middle of cake comes out clean.
Remove from oven and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Preparation: 25 mins
Cooking: 50 – 60 mins
21 oz (603g) granulated sugar
2 sticks butter
13.5 oz (384g) all-purpose flour
8 oz (237ml) cream
1 teaspoon Taylor & Colledge Vanilla Bean Extract
1/2 teaspoon Taylor & Colledge Lemon Extract Paste