Pound Cake
1 pound butter at room temperature
1 Tablespoon Vanilla flavoring*
2-1/2 cups granulated sugar
6 large eggs
4 large egg yolks
1 teaspoon salt
3-1/4 cups flour
Peel of one lemon, finely grated
Set oven to 350 degrees. Generously butter and lightly flour a tube cake pan.
Cream the butter, whipping it until it is nice and fluffy. Add the sugar to the butter gradually, creaming it togethr thoroughly. Add the vanilla*. Beat in the eggs and yolks, one at a time, incorporating them into the butter and sugar mix, beating well after each addition. Add the salt. Add the flour gradually. beating well after each addition. Stir in the lemon peel with a spoon.
Pour the batter into a pan and bake for 1-1/4 hours, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and cool it in the pan on a rack for 15 to 20 minutes. Invert the pan onto a plate. Dust the cake with confectioner's sugar if desired and allow to cool.
* Instead of the vanilla flavoring, if you would like to substitute rum, bourbon, scotch, brandy, or whatever, you will certainly get a different taste!