Whipping Cream Cake

There was a time in my life when my love of recipes had me subscribing to a recipe service called Grandma's Kitchen.  Once a month I would get new cards in the mail with all sorts of yummy recipes and photos.  It has been a long time since I pulled out that box of recipes but Shea and I were trying to make something sweet the other day.  We pulled out the long-forgotten box and found this lovely cake.  It's kind of like a pound cake but not quite as dense.  And it's delicious.

Ingredients:
3 cups granulated sugar
1 cup (2 sticks) butter, softened
6 large eggs
3 cups cake flour, sifted
1 cup whipping cream
1 tsp. lemon extract
1 tsp. vanilla extract
Confectioners' sugar (optional for garnish)
Fresh fruit (optional for garnish)

Directions:
Preheat the oven to 325 degrees.  Grease and flour a fluted tube pan.

Combine granulated sugar and butter in a large bowl.  Beat with an electric mixer set at high speed until light and fluffy.  Beat in eggs one at a time.

Add the flour and whipping cream and mix well.  Stir in lemon extract and vanilla extract.  Spoon into prepared tube pan.

Bake cake until a toothpick inserted in the center of the cake comes out clean, about 1 to 1 1/4 hours.

Cool in pan for 10 minutes.  Invert onto a wire rack to cool completely.  Sprinkle with confectioners' sugar and serve with fresh fruit, if desired.