4 sticks of butter, softened
3 cups sugar
1 -1/2 teaspoons vanilla extract
1/2 teaspoon of lemon extract
1/2 teaspoon of salt
3 cups all-purpose flour
1-teaspoon baking powder
1. Beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add vanilla, lemon, eggs, one at a time until smooth.
2. Combine flour and baking powder, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
3. Bake at 350° for 1-1/4 hour or until a long 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 let cool 10 minutes or until completely cool.
Prepared By: Carey Corley