Buttermilk Pound Cake

Another delicious pound cake with a fantastic crumb and a delicate tang from the buttermilk.

Buttermilk Pound Cake

1 cup butter, softenend
2 1/2 cups sugar
3 large eggs, room temp.
2 egg yolks, room temp.
1 tsp. vanilla extract
1/2 - 1 tsp almond extract
3 cups of flour, spooned into cup and leveled
1/4 tsp. baking soda
1 cup buttermilk

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extract. In a separate bowl sift together the flour and baking soda. Sift 2-4 times. Add the flour mixture alternately with the buttermilk to the butter mixture, beating well after each addition. Pour the batter into a greased and floured 10-inch (12-cup) bundt pan. Bake @ 325* F for 60-70 minutes until a toothpick near the center comes clean. Cool in pan on wire rack for 10-15 minutes. Remove from pan and cool on wire rack. Store in a cool dry place, covered, after cooling completely.