Pound Cake- traditional

This is the traditional pound cake most people know and enjoy. It's a very simple cake but please, don't try to lighten it. It's perfect as it is! Oh and this recipe? Slice up the pound cake, toast it in a non-stick pan, and serve up with a scoop of ice cream. #worldofyumm

• 1 lb butter (no substitutes!) at room temperature
• 1 lb sugar (nothing artificial)
• 9 large eggs (must be large)
• 1/2 tsp vanilla
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1/2 tsp lemon extract
• 4 cups of CAKE flour

1. Cream the butter and add in the sugar.
2. Add in the eggs one at a time, mixing well.
3. Add in the vanilla and lemon extracts and beat well.
4. Sift the flour TWICE adding the cream of tartar and salt for the second sift.
5. SLOWLY add dry to liquid ingredients blending until there are NO lumps.
6. Seriously- NO LUMPS ALLOWED!
7. Pour into a very well-greased cake or loaf pans.
8. Bake at 300 for 1 hour or til done in the center.
9. Cool slightly before turning out on the racks.