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Lemony Pound Cake

Yield 1 (10-inch) cake


  • 1 cup vegetable oil
  • 2 1/2 cups sugar
  • 1 cup buttermilk
  • 4 egg whites
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

How to Make It

  1. Beat oil and sugar at medium speed with a mixer 2 minutes.

  2. Combine buttermilk and next 5 ingredients, stirring until blended.

  3. Combine flour, salt, and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased and floured 10-inch tube pan.

  4. Bake at 325° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

  5. Note: Pretty and Pink Pound Cake Loaf: Prepare batter; divide into thirds. Spread one protion into a greased and floured 9- x 5- x 3-inch loafpan. Stir 1/4 cup seedless raspberry jam and, if desired, 2 drops red liquid food coloring into second portion; spread gently over first layer. Spoon remaining batter over top. Bake at 325º for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Yield: 1 (9-inch) loaf.