This is a scrumptious pound cake recipe that I found on allrecipes.com. It is great by itself, but it’s also wonderful with vanilla ice cream, whipped topping, or plain yogurt with fresh fruit. As I often do, I changed the recipe a bit to better suit with the ingredients I prefer to use.
3 cups all purpose flour (I used unbleached)
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar (I used Sucanat)
1 teaspoon lemon extract
1 teaspoon vanilla extract (I used all vanilla extract instead of lemon)
1 cup buttermilk
Preheat oven to 325 degrees. Grease one 9 or 10 inch tube pan (I used two bread pans instead). Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. This is much easier if you set your butter out ahead and allow it to reach room temperature before starting. Mix in the eggs, one at a time, beating well after each addition. (I added mine all at once cause I’m impatient! ).Stir in the lemon and vanilla extracts. Mix in flour mixture alternately with the buttermilk. Pour into prepared pan.
Bake in preheated oven for 90 minutes. Do NOT open oven door till after at least 1 hour. When cake begins to pull away from sides of pan it is done. Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely. YUM! Enjoy!
I also made a wonderful Salisbury Steak recipe from fellow blogger Cindy. It was delicious, and I would recommend it! I did make one substitution in the recipe. I used ground venison instead of ground beef. My husband and I both hunt, and I had some in the freezer. Thanks Cindy!
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