Buttermilk Pound Cake

Ingredients:

• 1 cup butter or margarine, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• Buttermilk Glaze

Instructions:

Beat the butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add the sugar, beating for 5 to 7 minutes. Add the eggs, 1 at a time, beating just until the yellow disappears. Stir in the extracts. Combine the flour, baking soda, baking powder and salt, then add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325° for 1 hour and 5 minutes or until it tests done in the center with a toothpick. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool on a wire rack. Pour the buttermilk glaze over the warm cake.

Buttermilk Glaze

Ingredients:

• 2 tablespoons buttermilk
• 1/4 cup sugar
• 2 tablespoons butter or margarine
• 3/4 teaspoon cornstarch
• 1/8 teaspoon baking soda
• 3/4 teaspoon vanilla extract

Instructions:

Bring the first 5 ingredients to a boil in a small saucepan over medium heat, stirring constantly, then remove from the heat and cool slightly. Stir in the vanilla.