Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 
                                                            

Buttermilk Pound Cake

2 cups of flour

¼ teaspoon baking soda

½ teaspoon salt

½ pound butter

2 cups sugar

4 egg yolks

2/3 cup buttermilk

1 ½ teaspoon lemon extract

4 egg whites

 

Mix flour, baking soda, and salt together in a bowl and set aside.  Cream together butter and sugar in another bowl.  Beat in the egg yolks one at a time.  Add one hapf cup of flour mixture and when well mixed, beat in 3 tbsp of the buttermilk.  Repeat until flour and buttermilk are used up, beating well after each addition.  Stir the lemon extract into the batter.  In a separate bowl, beat the egg whites until they form stiff peaks.  Fold in the egg whites with the batter.  Pour batter into a well greased or foil lined 12” Dutch Oven.  Bake over medium heat for 1 hour or until knife inserted into the cakes comes out clean, adding top coals the last 20 minutes.  Let the cake cool for about 5 minutes and then turn it upside down on a serving platter.  You can sprinkle with Confectioner’s sugar on the cake if you like.