Buttermilk Pound Cake
|Butter/Margarine||1⁄2 Pound (About 1/2 Cup)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Grated orange peel||1 Large|
|Grated lemon peel||1 Large|
In a large mixing bowl, beat butter or margarine until creamy.
Gradually add sugar, beating until mixture is light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Sift flour, measure, and sift again with soda.
Beat into creamed mixture alternately with buttermilk mixed with vanilla, almond extract, and grated orange and lemon peel (begin and end with dry ingredients).
Pour into a greased and floured 10-inch tube cake pan.
Bake in a 350° oven for 1 hour or until toothpick inserted comes out clean.
Cool in pan 5 minutes; turn out onto wire rack.