Buttermilk Pound Cake

Since it's strawberry season we've been eating a lot of strawberry shortcake around here.  We like to have it on angelfood cake or pound cake rather than those little round storebought shortcakes.  I think those just have a gross texture and taste like chemicals.  This cake is so easy to whip up.   It makes a lot and freezes well.  I like to slice it all up the day I make it and freeze it in ziploc bags.  Whenever you want strawberry shortcake, just pull a slice out and let it thaw for 30 mins or so.  Delish!



3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Preheat oven to 325.  Grease one 9 or 10 inch tube or bundt pan. Mix together the flour, baking soda, and salt. Set aside.

In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.               

Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.