Buttermilk Lemon Pound Cake

* Exported from MasterCook *

BUTTERMILK LEMON POUND CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 EGGS
3 c FLOUR
1/2 ts BAKING SODA
1/2 ts BAKING POWDER
1 t Salt
2 Sticks butter, rm. temp.
2 c Sugar
1 t Lemon extract
1 c Buttermilk

Grease and flour a 10-inch bundt pan or two 8 1/2 x 4
1/2 x 2 1/2 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 1.2 the flour mixture over the butter
mixture, and beat until well blended. Stir the lemon
extract and the lemon rind into the buttermilk. Beat
1/2 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
dt cake at 350F for 1 to 1 1/4 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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