Lemon Buttermilk Pound Cake by Debra Glover

Ingredients for cake:

3 cups Swans Down Cake Flour

1/4 tsp baking soda

1/4 tsp salt

2 3/4 cups sugar

2 tbs pure lemon extract

2 tbs pure lemon juice rm temp

1 cup buttermilk rm temp

6 large eggs rm temp

3 stick unsalted butter rm temp

3 tbs cool whip refrigerator temp

Directions for cake:

Sift flour, baking soda and salt 3 times and set aside. Cream sugar, butter, cool whip and lemon extract until light and fluffy. Add eggs one at a time until mixture is creamy. Add flour mixture and alternate with buttermilk untill batter is smooth and well mixed. Grease and flour a 10″ tube cake pan, bake at 300° for 1 hour and 45mins. This is big cake and must bake slowly.

Ingredients for Lemon Butter Glaze:

3/4 stick unsalted butter rm temp

1/2 cup pure lemon juice rm temp

3/4 cup powdered sugar

1/4 tsp butter extract

Directions for Lemon Butter Glaze:

In a small sauce pan add all ingredients and bring to a high boil for 2 mins stir constantly then remove from heat. Once cake is done take a toothpick and poke holes in the top of it and pour glaze over the cake while warm.

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