Lemon Pound Cake (4-1/2 Cup)

Ingredients

    * 2 Large eggs
    * 1 tsp lemon extract
    * 1 1/4 cups sifted cake flour
    * 1/2 tsp baking powder
    * 1/2 tsp baking soda
    * 1/4 tsp salt
    * 3/4 cup granulated sugar
    * 7 Tbs unsalted butter at room temperature
    * 1/2 cup buttermilk
    * 1/2 medium lemon, zest of

Instructions

Preheat oven to 325 ° degrees F. Butter the La Forme bundform.

Whisk together the eggs and lemon extract; set aside. Sift together the flour, baking powder, baking soda, and salt. Stir in the sugar. Add the softened butter and buttermilk and mix on low speed until well combined. Beat at high speed for 1 1/2 minutes. Add 1/2 egg and lemon mixture, mix to combine, and beat for 20 seconds.

Repeat. Stir in the lemon zest.

Bake in preheated oven until the cake is pulling back from the sides and springs back when pressed lightly in the center (45 to 60 minutes). Let cool in the pan for 10 minutes and then invert onto a rack to cool completely.

Dust lightly with powdered sugar or cocoa before serving