Buttermilk lemon pound cake

 
                        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\ndt 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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