Grandma Ruby’s Buttermilk Pound Cake

Ingredients

• 3 cups all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 3 cups white sugar
• 1 cup shortening
• 6 eggs
• 1 cup buttermilk
• 2 tablespoons lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon butter-flavored extract

Steps

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. Sift flour, salt, and baking soda together into a bowl; repeat sifting twice more.
3. Beat sugar and shortening together in a bowl until smooth and creamy. Add flour mixture, eggs, buttermilk, lemon extract, vanilla extract, and butter extract; beat until just combined. Pour batter into the prepared tube pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.