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Lemon Buttermilk Poundcake
Use very finely shredded lemon zest for best texture. Have all ingredients at room temperature.

3 c flour 1 T freshly squeezed lemon juice
1/2 t baking soda 2 t finely shredded lemon zest
1 c butter 1 t vanilla
2 1/4 c sugar 1 c buttermilk
6 eggs  

Preheat oven to 350°F. Grease and flour a 10" fluted tube pan.

Mix the flour and baking soda together and set aside. Beat butter until softened. Gradually add in the sugar until well combined. Add in eggs one at a time, beating well after each addition. Add in lemon juice, zest and vanilla. Add in flour mixture and buttermilk alternately, beating well after each addition. Turn into prepared pan. Bake for about 55 minutes, or until cake tests clean. Let rest in pan before turning out onto cooling rack.


Recipe adapted from a Mrs. Butterworth's recipe booklet.





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