Traditional Poundcake

• For 9-inch by 5-inch loaf pan or three mini loaf pans
• 1/2 pound unsalted butter
• 1 2/3 cups sugar
• 5 eggs
• 1 tablespoon vanilla
• 2 cups sifted unbleached all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon fresh lemon juice
• Whipped cream and seasonal berries, for garnish

1. Preheat oven to 350 degrees.
2. Butter and flour bottom of pan.
3. Cream butter and sugar in a standing mixer or hand held mixer.
4. Add eggs one at a time.
5. Add vanilla, then flour, salt and lemon juice.
6. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean.
7. Cool in the pan for 5 minutes before taking out.
8. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean.
9. Cool in the pan for five minutes before taking out.
10. Garnish with whipped cream and berries.

three, butter, sugar, eggs, vanilla, flour, salt, lemon juice, cream

Taken from www.foodnetwork.com/recipes/traditional-poundcake-recipe.html (may not work)