Lemon Pound Cake

It's time again for LEMON! With all of the lemon trees at my parent's house I HAD to use them on something... and well, lemonade just doesn't "hit the spot." So... I decided on Lemon Pound Cake! It's delicious, easy to make, moist and a great compliment to fresh raspberries & cream.

Oh... and new news! Michel (my boyfriend) and I are obsessed with HGTV and any kind of home renovation shows. After only a month in our new place we are eager to make it our own, so we are showing you all of our steps along the way on our NEW BLOG!! Our renovations are inspired by expensive, high-end companies, but we re-due them with a 22 & 24 year-olds budget. Check it out for some sophisticated yet inexpensive ideas! Because hey... love don't cost a thing! ------> http://makinglahome.blogspot.com/

• INGREDIENTS
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 cup buttermilk

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. OPTIONAL: Top with vanilla glaze (whip together: 1 TBSP. melted butter, 1 cup confectioners sugar, 1 tsp. vanilla extract)