BUTTERMILK LEMON POUNDCAKE3 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
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