Dense and Buttery Pound Cake

I've always loved Pound cake - especially the Sara Lee kind. I grew up with that, melon flavored, chocolate swirl, all butter...the options seemed infinite. Yeah...I was a fat kid. Anyway, decided to make pound cake, and LOVED this recipe. Would definitely make it again, but it's not the light and fluffy kind of cake would is why I like it. I hate ordinary cake. I hate the texture. I hate the lightness. I know...it's weird, but the consistency of cake just bothers me.

Butter Pound Cake


Ingredients

• 1 cup butter
• 6 eggs
• 1-1/2 cups white sugar
• 1-1/2 cups brown sugar
  
• 3 cups all-purpose flour
• 1 pint heavy whipping cream
• 1 tablespoon vanilla extract (I really like vanilla flavoring, so I doubled that)
  
• 2 teaspoons lemon extract (or lemon zest, which is what I used)

The way to do it:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.Or just whatever you have available. I used a 9x9 brownie pan.
   
2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
3. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
4. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
5. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
6. Add whatever decoration you want. I ended up just putting bittersweet chocolate pieces in the middle of the cake while it was still hot - so the chocolate would melt into the cake. The most simple decoration I could think of!

It was gone in 2 days. It is quite fatty though. But every slice is a piece of heaven. Especially with the chocolate, it is amazing.