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Lemon Buttermilk Pound Cake
3 cups all purpose flour,sifted
2 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
1 stick or 1/2 cup unsalted butter (room temperature)
1 tbsp lemon zest
3 eggs (room temperature)
2 tsp vanilla
1 1/4 cups buttermilk
1/2 cup vegetable oil
HOW TO PREPARE LEMON BUTTERMILK POUND CAKE:
Preheat oven to 350 degrees F.
Butter or grease and flour a 9-inch tube pan.
Sift the flour, baking powder and salt together and set aside.
Cream the butter and sugar together until light. Beat in the eggs one at a time and add lemon zest.
In a measuring cup or small bowl, combine vanilla, buttermilk and vegetable oil.
Alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients. Stir only until no streaks of flour remain.
Pour into prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Cool the cake on a rack for 30 minutes.
Run a knife around the edges to free the cake, invert it on a plate, then turn it right side up.
Sprinkle with powdered sugar if desired.
Serve and Enjoy!
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