1/2 c Butter or margarine;
-softened
1/2 c Shortening
2 c Sugar
4 Eggs
1/2 ts Baking soda
1 c Buttermilk
3 c All-purpose flour
1/8 ts Salt
2 ts Lemon extract
1 ts Almond extract
Recipe by: Southern Living
Preparation Time: 0:20
Cream butter and shortening; gradually add sugar, beating
well at medium speed of an electric mixer. 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. Yield: one 10-inch cake.
NOTE: Old-Fashioned Buttermilk Pound Cake offers two nice
variations. The recipe works well baked in two 9- x 5- x
3-inch loafpans when that size and shape fits your needs.
Bake at 350 degrees for 45 to 50 minutes.
