Perfect Pound Cake-Pioneer Woman Cooks

This is absolutely delicious!

Ingredients:
Three cups of sugar
Three sticks of butter, softened.
Five eggs. Room temperature is best.
3 cups of flour
Butter and Lemon flavoring
1 can of sprite/7-up/or sierra mist


Throw the butter into the mixing bowl.
Beat it until it’s fluffy.
Add the sugar one cup at a time. Beat for about ten seconds after each addition.
Next, add the eggs one at a time, beating after each addition.
Now add 1 teaspoon of the butter flavoring…
And two teaspoons of the lemon flavoring.
Mix in the extracts, then add the flour, 1 cup at a time. Mix briefly after each addition.
Measure 1 cup of Sprite/7-UP/Sierra Mist.
Pour it into the bowl with the mixer on low…
And mix gently until it’s all combined. Give the bowl a scrape with a rubber spatula, then mix for a few seconds more.
Now…grab that Bundt pan, baby! Grease it very well. I use baking spray, and I really spray it silly.
Pour the batter into the pan…Bake it for 1 hour, or until golden brown and no longer jiggly. Invert it onto a plate (let the cake sit, inverted, until the cake eventually drops), then cut into slices. with ice cream and raspberry sauce, or with syrupy strawberries and whipped cream or blueberry lemon syrup and homemade whipped cream. It’s a versatile, yummy pound cake that’ll add a little joy to your life.

http://thepioneerwoman.com/cooking/2010/01/perfect-pound-cake/