|EVERY FEW MINUTES|
|OLD FASHIONED BUTTERMILK POUND CAKE|
1/2 c. butter, softened
1/2 c. shortening (I use one cup of butter)
2 c. sugar
1/2 tsp. baking soda
1 c. buttermilk
3 c. flour
2 tsp. lemon extract
1 tsp. almond extract
Cream butter and shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.
Dissolve soda in buttermilk. Combine flour and salt, add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.
Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes, remove from pan, and let cool completely on a wire rack.
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