To-Die-For Buttermilk Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 1 tsp Lemon extract
  • 1/2 tsp Salt
  • 3 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk

Found on justapinch.com

Description

Ingredients

• 3 c all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 c butter (2 sticks)
• 3 c sugar
• 6 eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 c buttermilk

Directions

• 1Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan. 2Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside. 3In a large mixing bowl, cream butter and sugar well. Beat in eggs one at a time. Add extracts and beat mixture until very light and fluffy, up to four minutes. 4Gradually add flour mixture to egg mixture alternately with the buttermilk. 5Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula. 6Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. NOTE: Some ovens will require longer baking than others. 7Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesnt want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.