Buttermilk Lemon Pound Cake

Ingredients:

1−1/2 c. butter, softened
2 1/2 c. sugar
4 eggs
3 1/2 c. flour
1/2 tsp. salt
1/2 tsp. soda
1 c. buttermilk
2 tbsp. lemon extract

Directions: 

Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and soda together. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in lemon extract. Pour into a greased and floured tube pan. Bake at 325 degrees for 1 1/4 hours. Cool in pan. Invert onto serving plate.