BUTTERMILK LEMON POUNDCAKE

3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks (1 cup) butter, softened
2 cups sugar
4 eggs, room temperature
1 teaspoon lemon extract
1 tablespoon grated lemon zest
1 cup buttermilk

Heat the oven to 350 degrees F.

Sift the flour, salt, baking soda and baking powder onto a large piece of wax paper.

Beat the butter in a large mixing bowl until smooth and creamy. Slowly add the sugar, beating constantly, until smooth and well blended. Add the eggs; beat until the mixture is light and fluffy.

Sprinkle about half of the flour mixture over the butter mixture; beat until well blended. Stir the lemon extract and lemon zest into the buttermilk. Beat half the buttermilk mixture into the batter. Add the remaining flour and buttermilk mixtures; beat until the batter is smooth and well blended. Pour the batter into greased and floured Bundt pan.*

Bake until a tester inserted in the center of the cake comes out clean, 1 to 1 1/4 hours. Remove from the oven; let cool on a rack 5 minutes. Turn out onto the rack to cool completely.

Servings: 12
Source: The Fannie Farmer Baking Book by Marion Cunningham