Wonderful Buttery Moist Pound Cake!

Name: Wonderful Buttery Moist Pound Cake!
Prep time: 20 min
Cook time: 45 min
Yield: 1
Ingredients: 1 cup butter, softened (no substitutes!); 2 cups sugar; 3 cups flour; 6 eggs, room temperature; 1 cup half-and-half cream, warmed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons fresh lemon juice; 1/3 cup sugar (or to taste); 1/2 cup chopped almonds (or other nuts)

Wonderful Buttery Moist Pound Cake! was pinched from <a href="http://www.food.com/recipe/wonderful-buttery-moist-pound-cake-120798" target="_blank">www.food.com.</a>

"If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake...."

INGREDIENTS

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1 cup butter, softened (no substitutes!)

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2 cups sugar

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3 cups flour

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6 eggs, room temperature

•

1 cup half-and-half cream, warmed

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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2 tablespoons fresh lemon juice

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1/3 cup sugar (or to taste)

•

1/2 cup chopped almonds (or other nuts)

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