Buttermilk Lemon Poundcake

Ingredients:

• 3 cups flour
• 1 tsp salt
• ½ tsp each: baking soda and baking powder
• 2 sticks (1 cup) butter, softened
• 2 cups sugar
• 4 eggs, room temperature
• 1 tsp lemon extract
• 1 tsp grated lemon zest
• 1 cup buttermilk
  

1. Heat the oven to 350 degrees F. Sift the flour, salt, baking soda, and baking powder in a bowl.

2. 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.

 

3. 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 of the buttermilk mixture into the batter. Add the remaining flour and buttermilk mixtures; beat until the batter is smooth and well blended.

5. Pour the batter into greased and floured bundt pan; bake until tester inserted in the center of the came comes out clean, 1- 1 ¼ hours. Remove from the oven; let cool on a rack for 5 minutes. Turn out onto the rack to cool completely.