Pound Cake

1 C. Butter

2 C. Sugar

 4 Eggs, Beaten

1 tsp. Vanilla

1 tsp. Lemon Extract

3 C. Flour, Sifted

½ tsp. Baking Soda

½ tsp. Baking Powder

¾ tsp. Salt

1 C. Buttermilk

Cream together butter and sugar thoroughly. Add eggs, one at a time. Beat at medium speed with electric mixer 2 ½ minutes. Add flavoring.

Sift together dry ingredients and add to creamed mixture alternately with buttermilk. Beat 3 ½ minutes at medium speed. Do not overbeat or cake will fall. 

Place in 10x5x3-inch large loaf pan (may overflow smaller pan.) Bake in slow oven (325˚ F.) 1 hour and 10 minutes, or until done. 

Nichols, Nell B.; Farm Journal’s Country Cookbook: Revised, Enlarged Edition, Doubleday & Company, Inc., Garden City, New York, 1972, Pound Cake, p. 388.