Lemon Buttermilk Pound Cake

By cecelia26_

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

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

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.