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Lemon Buttermilk Pound Cake

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Fresh and tangy, this lemon buttermilk pound cake is a perfect light dessert.

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Rate this recipe 5/5 (3 Votes)

Ingredients

  • 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

Details

Preparation

Step 1

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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