Lemon Cream Pound Cake


Step 1
Grease an 8 inch tube pan with baking spray.

Step 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Step 3
Add the eggs, one at a time, beating well after each addition. Stir through the vanilla bean extract and lemon extract paste.

Step 4
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.

Step 5
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.

Step 6
Remove from oven and cool in pan 5 minutes, then transfer to a wire rack to cool completely.


Preparation: 25 mins
Serves: 10
Cooking: 50 – 60 mins
Difficulty: Easy

21 oz (603g) granulated sugar
2 sticks butter
7 eggs
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