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Ingredients

½ cup butter 3 cups white sugar 6 egg yolks 2 teaspoons lemon extract 1 cup buttermilk 3 cups all-purpose flour ¼ teaspoon baking soda 6 egg whites

Nutrition Info

314.6 calories carbohydrate: 56.4 g cholesterol: 92.7 mg fat: 7.8 g fiber: 0.6 g protein: 5.3 g saturatedFat: 4.4 g servingSize: - sodium: 100.9 mg sugar: 38.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda, set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

1 - 10 inch tube pan

This is a pound cake recipe that I have been making for years that my grandchildren and children enjoy very much.