GREAT GRANDMOTHER PETRA'S POUND CAKE

from Robin Berry, wife of John Berry

Recipe

Ingredients:	½ lb butter (2 sticks, room temperature) 3 cups sugar 6 eggs 3 cups plain flour, sifted ½ pint heavy whipping cream 1 teaspoon vanilla extract 1 teaspoon lemon extract whipped cream for garnish, optional sliced fresh strawberries for garnish, optional

Directions:	Preheat oven to 325 degrees. 1. Oil and flour a bundt or tube pan. Set aside. 2. Cream butter and sugar until mixture is white and fluffy (about 5 to 7 minutes). 3. Add eggs 1 at a time, beating after each addition. 4. Gradually add sifted flour to the mixture, alternating with the cream. Begin and end this process with the flour. 5. Add vanilla and lemon extracts, blending well. 6. Pour into prepared pan. Bake at 325 for about an hour, or until cake springs back when touched. Cool for 30 minutes before turning the pound cake onto a plate. Garnish each slice with whipped cream and fresh sliced strawberries.

Ingredients:

½ lb butter (2 sticks, room temperature)
3 cups sugar
6 eggs
3 cups plain flour, sifted
½ pint heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
whipped cream for garnish, optional
sliced fresh strawberries for garnish, optional

Directions:

Preheat oven to 325 degrees.

1. Oil and flour a bundt or tube pan. Set aside.

2. Cream butter and sugar until mixture is white and fluffy (about 5 to 7 minutes).

3. Add eggs 1 at a time, beating after each addition.

4. Gradually add sifted flour to the mixture, alternating with the cream. Begin and end this process with the flour.

5. Add vanilla and lemon extracts, blending well.

6. Pour into prepared pan. Bake at 325 for about an hour, or until cake springs back when touched. Cool for 30 minutes before turning the pound cake onto a plate. Garnish each slice with whipped cream and fresh sliced strawberries.