Buttermilk Pound Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

1/2	cup	butter	or margarine, softened
1/2	cup	vegetable shortening
2	cups	sugar
4	large	eggs
1/2	teaspoon	baking soda
1	cup	buttermilk
3	cups	flour, all-purpose
1/8	teaspoon	salt
2	teaspoons	lemon extract
1	teaspoon	almond extract

Directions

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk.

Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.

Mix just until blended after each addition.

Stir in flavorings.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

Cool in pan 10 to 15 minutes; remove from pan, and let cool The recipe works well baked in two 9- x 5- x 3-inch loafpans when that size and shape fits your needs.

Bake at 350 degrees for 45 to 50 minutes.