Lemon Buttermilk Pound Cake
Fresh and tangy, this lemon buttermilk pound cake is a perfect light dessert.
- 3 sticks butter, softened
- 2 1/2 cups sugar
- 3 1/2 cups flour
- 1/2 teaspoon soda
- dash of salt
- 4 eggs, separated
- 1 cup buttermilk
- 2 tablespoons lemon extract
- 1 teaspoon almond extract
Preheat oven to 325 degrees.
Beat egg whites until stiff peaks form; set aside.
Cream butter and sugar. Add egg yolks and beat well.
Combine flour, soda, and salt. Add flour mixture alternately with buttermilk; mixing well. Fold in beaten egg whites and extracts.
Pour into greased and floured bundt pan or tube pan.
Bake for 1 hour and 30 minutes or until toothpick inserted in center comes out clean.
Cool about 40 minutes in pan. Remove from pan to wire rack and cool completely.
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