Pound cake

I rarely bake cakes but suddenly had the desire to try out this cake that I saw on this other blog - the pioneer woman cooks. Her cake looked so awesome, can't say mine looks anything close to the beauty that she produced BUT it tasted quite nice :-) It was moist and very very suitable to have with a nice cup of tea.

I reduced the sugar and yet it was still sweet so go easy on the sugar if you try this. Here is the recipe from the blog. (I didn't have both flavourings and used instead just Lemon essence and Butter emulco).

3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist
Preparation Instructions
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!