Lemon Vanilla Pound Cake

Lemon Vanilla Pound Cake

Ingredients
5 ounces unsalted butter, at room temp.
4 ounces light brown sugar
2 ounces sugar
3 eggs
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract
6 ounces all-purpose flour
1⁄2 teaspoon. baking soda
2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup heavy cream
1 tablespoon lemon zest
1 tablespoon lemon juice

Instructions
1. Preheat an oven to 375°F. Butter and flour a loaf pan, and set aside.
2. Cream the butter and sugar together until light and fluffy, about five minutes.
3. Add the eggs, one at a time, mixing well after each addition. Add the vanilla bean paste and vanilla extract and mix in well.
4. Sift together the dry ingredients (flour, baking soda, baking powder, and salt) and set aside.
5. Mix together the wet ingredients (heavy cream, lemon zest and lemon juice) and set aside.
6. Add 1⁄2 of the dry ingredients to the creamed butter and sugar mixture. Just blend in.
7. Add the cream and lemon mixture to the batter. Blend in well.
8. Add the reamining dry ingredients and blend in until the batter is even. Scrape down the sides of the bowl if need be.
9. Bake for in a preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan before serving.