Pound Cake

Dessert should be enjoyed with a glass of milk. If you're out of milk, you should use whipped cream. Lots of it. So make sure you either have milk or whipped cream on hand before you whip this up. And strawberries. Because strawberries, whipped cream, pound cake, and milk makes for a delicious afternoon treat.

This pound cake recipe is delicious. The only thing it was missing, which could have been an error on my part since it was my first time making a pound cake, was the slightly crunchy outside. But other than that, it was delicious.

Pound Cake

Source: Pioneer Woman

3 sticks butter

3 cups sugar

5 whole eggs

1 tsp butter flavoring

2 tsp lemon flavoring

3 cups All-Purpose Flour

1 cup Sprite, 7-Up, or Sierra Mist

Preheat oven to 325º. Cream butter. Add sugar to butter, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each one. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, and mix until combined, scraping sides of bowl to make sure everything mixes.

Pour batter into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until cake no longer jiggles. Remove from oven and invert until cake drops out. Enjoy!