Lemon Pound Cake

1 1/2 cups butter, softened
3 cups sugar
8 eggs
3 cups all-purpose flour
1 Tablespoon plus 1 1/2 teaspoons lemon juice
1 Tablespoon plus 1 1/2 teaspoons lemon extract

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and lemon extract.

Pour batter into a greased and floured 10-inch tub pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely. Yield: one 10-inch cake.