In a large mixing bowl, cream 1 ½ cups butter and 3 cups sugar together. Beat with an electric mixer until light and fluffy. Add 8 eggs, one at a time, beating well after each addition. Add 3 cups flour, a little at a time, mixing well until all of the flour is incorporated and smooth. Stir in 1 ½ tablespoons lemon juice and 1 ½ tablespoons lemon extract. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 1 hour and 15 minutes, or until a wooden pick inserted into the deepest part of the cake comes out clean. Cool in pan 15 to 20 minutes. Remove from pan, place on a cake stand and let cool completely. I served my Perfect Lemon Pound Cake with Blueberry Sauce and Cranberry-Blueberry Sorbet, with a couple of thin lemon slices and a sprig of mint on the side. My family loved this dessert! I hope you will enjoy it, too! Love, Betty
Hosting a last-minute get together and undecided on the dessert? Well, instead of serving your guests a dollop of ice cream and some cookies, try whomping this fast and simple lemon pound cake. Betty's perfect version of this yummy treat comes loaded with easy-to-find store board ingredients like butter, sugar, flour, and eggs and takes not less than 40 minutes to make. Serve a slice of it to your guests and see them coming back for more.