Title: Buttermilk lemon pound cake
 Categories: None
      Yield: 1 Servings
 
      4    Eggs
      3 c  All purpose flour
    1/2 ts Baking soda
    1/2 ts Baking powder
      1 ts Salt
      2    Sticks butter
      2 c  Sugar
      1 ts Lemon extract
      1 tb Grated lemon rind
      1 c  Buttermilk
 
  Have all cold ingredients at room temperature. Preheat oven to 350
  degrees.
  
  Bundt pan, greased and floured
  
  Combine dry ingredients and sift into bowl. Beat butter and sugar in
  mixing bowl until smooth and creamy. Add eggs, all at once and beat
  until mixture is light and fluffy. Add dry mixture alternately with
  buttermilk just until mixed. Stir in lemon extract and rind.
  
  Pour into bundt pan and bake 1 - 1-1/4 hrs or until tester comes out
  clean. DO NOT OVERBAKE. Enjoy with a steaming cup of coffee. QE 1