This recipe was originally posted by Gina and I've made it over and over again. It's the best, moistest pound cake I've ever had. Her original recipe said to bake for 70 minutes but mine was still soupy on the top at that time, so I've adjusted this recipe to 90 minutes. At 325 degree oven it doesn't burn, it develops this rich, chewy golden crust.

CLASSIC SOUTHERN POUND CAKE
(This is great served with strawberry sauce)

1 1/2 cups butter, softened at room temperature (3 sticks, I've used a good stick margarine also)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk

Heat oven to 325 degrees. Grease and flour 10 inch tube pan.

Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition.

Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan.

Bake until wooden pick inserted in center comes out clean; about 90 minutes. Cool 20 minutes; remove from pan.

Yields 1 cake