Ingredients
4 x Large eggs
3 c. FLOUR
1/2 tsp BAKING SODA
1/2 tsp BAKING Pwdr
1 tsp Salt
2 stk butter, rm. temp.
2 c. Sugar
1 tsp Lemon extract
1 c. Buttermilk
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Grease and flour a 10-inch bundt pan or possibly two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Put the uncracked Large eggs in a bowl, and pour warm tap water over them. Let stand for several min to hot the Large eggs gently. Combine the flour, baking soda, baking pwdr and salt, and sift them together onto a large piece of waxed paper. Put the butter in a large mixing bowl, and beat till it is smooth and creamy. Slowly add in the sugar, beating constantly, and continue beating till smooth and well blended. Add in the Large eggs all at once, and beat till the mix is light and fluffy. Sprinkle about 1.2 the flour mix over the butter mix, and beat till well blended. Stir the lemon extract and the lemon rind into the buttermilk. Beat 1/2 the buttermilk mix into the batter. Add in the remaining flour and buttermilk mixtures, and beat till the batter is smooth and well blended. Pour the batter into the prepared pan or possibly pans. Bake the bud\ndt cake at 350F for 1 to 1 1/4 hrs, the loaf cakes for 40 to 45 min, or possibly till a pick inserted in the center of a cake comes out clean. Remove from the oven, and let cold on a rack for 5 min, then turn out onto the rack to cold completely before serving.