Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous desert ideas.
Buttermilk Pound Cake II
- 1 cup butter
- 3 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
1 Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan.
2 Blend butter or margarine and sugar together. Add the eggs, one at time, beating mixture well after each one. Stir in the lemon flavoring and the vanilla extract.
3 Mix flour, salt, and baking soda together. Add flour mixture alternately with the buttermilk to the egg mixture. Pour batter into the prepared pan.
4 Bake at 325 degrees F (165 degrees C) for 1-1/2 hours. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done.