Buttermilk Pound Cake

1/2 c Butter or margarine;

-softened 1/2 c Shortening

2 c Sugar

4 Eggs

1/2 ts Baking soda

1 c Buttermilk

3 c All-purpose flour

1/8 ts Salt

2 ts Lemon extract

1 ts Almond extract

Recipe by: Southern Living

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 or until

a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool NOTE: Old-Fashioned Buttermilk Pound Cake offers two nice variations. The recipe works well baked in two 9- x 5- x 3-inch loafpans when that size and shape fits your needs.

Bake at 350 degrees for 45 to 50 minutes. -----