Thrifty Buttermilk Lemon Pound Cake
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Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and soda together. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in lemon extract. Pour into a greased and floured tube pan. Bake at 325ºF. for 1 1/4 hours. Cool in pan. Invert onto serving plate. |
