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My mother's pound cake I learned to make when I was 10, my first 'from scratch' cake. The cake is very simple, basic, and comforting. Try toasting it with a little butter on it for breakfast or tea. Recipe submitted: Roada Roberts from Dallas, Texas.

Southern Pound Cake

1 1/2 cups butter
1 pound powdered sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
4 1/2 cups cake flour (1 pound)

1. Preheat oven at 300°F. Grease and flour a baking pan of choice. Bundt pan or loaf pan would work.
2. Have all ingredients at room temperature. In a large mixing bowl, cream together the butter and sugar. Add eggs one at a time. Add extracts. Add cake flour slowly.
3. Pour into prepared pan and bake for about 1 hour or until firm to the touch.

Makes 12 servings.