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Old-fashion buttermilk pound cake Maybelle Gilkey 1/2 cup butter or margarine, softned 1/2 cup shortening 2 cups sugar 4 eggs 1/2 teaspoon baking soda 1 cup buttermilk 3 cups all-purpose flour 1/8 teaspoon salt 2 teaspoons lemon extract 1 teaspoon almond extract 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 and 5 to 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack. Yield: on 10-inch cake. Note: Cake may also be baked in
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