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Buttermilk Lemon Pound Cake
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−1/2 c. butter, softened
1/2 c. sugar
eggs
1/2 c. flour
/2 tsp. salt
/2 tsp. soda
c. buttermilk
tbsp. lemon extract
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 325 degrees for 1 1/4 hours. Cool in pan. Invert onto
serving plate.
Buttermilk Lemon Pound Cake
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