Wonderful Moist Pound Cake

Step 1: Preheat oven to 350 degrees F.

Step 2: Grease a large springform pan (do not use a Bundt or tube pan!).

Step 3: In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture). Add in the flour and beat until combined (mixture will be thick and coarse). Add in eggs (one at a time) mixing well after each addition.

Step 4: In a small bowl, whisk the warmed half and half with the baking powder, then add into the creamed mixture; mix until combine.

Step 5: In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.

Step 6: Add the lemon juice/baking soda mix to the batter; mix until combined.

Step 7: Pour the batter into prepare greased springform pan.

Step 8: Combine the 1/3 cup sugar with the chopped nuts. Sprinkle on top of cake.

Step 9: Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).

Step 10: Cool the cake completely in the pan before removing.

Step 11: Delicious!