This recipe is fantastic, and after using this recipe numerous times I have a few tips. When you cream the butter and sugar, make sure the butter is soft, but not totally melted. Instead of using lemon extract, I just use real lemon juice. If you're out of buttermilk, a good substitute is just one tablespoon of lemon juice added to one cup of milk. Let the mixture stand for about five minutes, then mix it and use it as buttermilk. I also like a bit of a rum flavor in my pound cake, so I mix in about two to three table spoons of rum along with the milk. Make sure that you beat everything very well after each addition (butter, sugar, eggs, flour, milk, rum) or else when your pound cake gets out of the oven, you'll have inconsistencies in color in your cake. And I took one of the suggestions on here and sprinkled some sugar on the sides of my pans so that the sides of the cake are a little carmel-y. I bake it at 330 degrees for at least an hour and then check it every ten minutes depending on how large my pan is. I just take it out when a toothpick inserted in the center comes out clean. Everyone who's tried my pound cake says it's one of the best they've ever had. Good luck!
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This recipe is fantastic, and after using this recipe numerous times I have a few tips. When...