Buttermilk Pound Cake

   2 cup flour
 1/4 tsp baking soda
 1/2 tsp salt
 1/2 lb  butter
   2 cup sugar
   4 egg yolks
 2/3 cup buttermilk
   1 1/2 tsp. lemon extract
   4 egg whites


Preheat oven to 350 degrees F.

Mix flour, baking soda and 
salt together in a bowl 
and set aside. 

Cream together butter and 
sugar in another bowl. 

Beat in the egg yolks one 
at a time. 

Add 1/2 cup of the flour 
mixture and, when well 
mixed, beat in 3 Tbsp. 
of the buttermilk. 

Repeat until flour and 
buttermilk are used up, 
beating well after each 
addition. 

Stir the lemon extract 
into the batter. 

In a separate bowl, beat 
the egg whites until they 
form stiff peaks. 

Gently but thoroughly 
combine the egg whites 
with the batter. 

Pour batter into a 
well-greased 10-inch tube 
cake pan. 

Bake in 350-degree F oven 
for about one hour or until
a knife inserted into the 
cake comes out clean. 

Let the cake cool in the pan
for about 5 minutes and then
turn it upside down on a 
serving platter or rack and 
gently lift up the pan to 
free the cake. 

You can sprinkle Confectioners
(powdered) sugar on the cake
if you like.

Chefs Notes: 

Use your favorite sugar and 
egg substitutes. Despite its
name, buttermilk is surprisingly 
low in fat and calories.


 
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