Ingredients1 h 45 m servings 315 cals
- 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.
Per Serving: 315 calories; 7.8 g fat; 56.4 g carbohydrates; 5.3 g protein; 93 mg cholesterol; 101 mg sodium. Full nutrition
ReviewsRead all reviews 4
It is such a wonderful cake. I have made it 1 times in the past weeka and think I may have to make it again this evening.
Overall, this was not all it should or could have been. It was kind of dense and crumbly. After the fact, I compared the measurements to another similar recipe that I had made before. I reall...
I've tried many pound cake recipes but this by far was one of the best! My cake was very moist and fluffy. Some like a more heavier cake and others like fluff so I made one in a regular cake p...