Chef Dunask

This isn't the original recipe, (it didn't do well for me) I had to make a lot of adjustments to get a decent pound cake, needs more, I've run out of options, Thanks for your Help. I thought I would wait to try this again, until you looked at the Recipe, sorry, I didn't give it the first time.

Thank you Pokaseedes

POUND CAKE

3 cups all-purpose flour (I used 3 cups plus 1 tablespoon cake flour)
1/4 cup dry buttermilk powder (have to use for the contest)
1/2 to 3/4 teaspoon cardamom
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup butter (the third time I added 1/4 cup shortening)
3 cups white sugar (I used 2 3/4 cups - I think 3 cups is too much?)
6 eggs (used whole)
1 teaspoon lemon extract (didn't use)
1 teaspoon vanilla extract (i used 2 teaspoons)

1 cup water

Preheat oven to 325 degrees F (165 degrees C). I used a non-stick Bundt pan with butter flavored cooking spray.

Sift together the flour, buttermilk powder, cardamom, salt, and baking soda. Set aside.

In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and vanilla extracts. Gently mix in flour mixture alternately with the water. Pour batter into the prepared pan.

Bake in preheated oven for 90 minutes. (I baked 65 minutes--plenty in a small convection oven.) Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.