Buttermilk lemon pound cake

Yield: 10 Servings

Measure Ingredient
3 cups FLOUR
½ teaspoon BAKING SODA
½ teaspoon BAKING POWDER
1 teaspoon Salt
2 \N Sticks butter, rm. temp.
2 cups Sugar
1 teaspoon Lemon extract
1 cup Buttermilk

Grease and flour a 10-inch bundt pan or two 8½ x 4 ½ x 2 ½ inch loaf pans. Put the uncracked eggs in a bowl, and pour hot tap water over them. Let stand for several minutes to warm the eggs gently.

Combine the flour, baking soda, baking powder and salt, and sift them together onto a large piece of waxed paper. Put the butter in a large mixing bowl, and beat until it is smooth and creamy. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended. Add the eggs all at once, and beat until the mixture is light and fluffy.

Sprinkle about 1⅕ the flour mixture over the butter mixture, and beat until well blended. Stir the lemon extract and the lemon rind into the buttermilk. Beat ½ the buttermilk mixture into the batter. Add the remaining flour and buttermilk mixtures, and beat until the batter is smooth and well blended.

Pour the batter into the prepared pan or pans. Bake the bud\\ndt cake at 350F for 1 to 1 ¼ hours, the loaf cakes for 40 to 45 minutes, or until a pick inserted in the center of a cake comes out clean.

Remove from the oven, and let cool on a rack for 5 minutes, then turn out onto the rack to cool completely before serving.

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