Perfect Pound Cake

My mom's birthday was a few weeks ago, and I volunteered to make her birthday cake.  She loves pound cake, so I started hunting around for a new recipe to try.  I found this recipe from the Pioneer Woman.... with "perfect" in the title and pop in the ingredient list, I thought it had to be good. :)  And I wasn't disappointed!  It was wonderful!  I didn't serve with berries this time, but in my opinion the best way to eat pound cake is with berries and ice cream.  A word to the wise: use good old fashioned shortening and flour to grease the pan, not nonstick spray.  Bundt cakes can be tricky to get out of the pan and shortening and flour just works better.  (Or just buy a De Marle Bundt pan and you'll never have to worry about greasing again... it's on my wish list).

Perfect Pound Cake
Submitted by Mindy

Printable Recipe Here

1 1/2 cups of butter
3 cups of sugar
5 eggs
1 teaspoon butter flavoring
2 teaspoons lemon extract
3 cups flour
1 cup Sprite, 7-UP, or Sierra Mist

Preheat oven to 325 degrees.  Cream butter.  Add sugar, one cup at a time, mixing after each addition.  Add eggs, one at a time, mixing after each addition.  Add butter flavoring and lemon extract and mix well.  Add flour, one 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 one hour to one hour and ten minutes, until cake is no longer jiggly.  Remove cake from oven and invert pan until the cake drops out.  Slice and serve!