Buttermilk Pound Cake


Ingredients

  • 1/2 cup butter or margerine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons lemon extract
  • 1 teaspoon almond extract
  • Fresh strawberries

Preparation

  1. Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disapears.
  2. Dissolve baking soda in buttermilk. Combine flour and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition just until blended; stir in extracts.
  3. Pour batter into a greased and floured 10" tube pan. Bake at 350° for one hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wie rack.
  4. Garnish with fresh strawberries.
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