Lemony Pound Cake

Ingredients

• 0.3 teaspoon baking soda 
• 1 teaspoon butter flavoring 
• 1 cup buttermilk 
• 1 large eggs 
• 4  egg whites 
• 3 cups flour all-purpose
• 0.5 teaspoon lemon extract 
• 0.3 teaspoon salt 
• 2.5 cups sugar 
• 1 teaspoon vanilla extract 
• 1 cup vegetable oil 

Equipment

• frying pan
• oven
• wire rack
• blender

Directions

1. Beat oil and sugar at medium speed with a mixer 2 minutes.
2. Combine buttermilk and next 5 ingredients, stirring until blended.
3. Combine flour, salt, and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
4. Pour into a greased and floured 10-inch tube pan.
5. Bake at 325 for 1 hour or until a 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 cool completely on wire rack.
6. Note: Pretty and Pink Pound Cake Loaf: Prepare batter; divide into thirds.
7. Spread one protion into a greased and floured 9- x 5- x 3-inch loafpan. Stir 1/4 cup seedless raspberry jam and, if desired, 2 drops red liquid food coloring into second portion; spread gently over first layer. Spoon remaining batter over top.
8. Bake at 325 for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean.