Buttermilk Pecan Pound Cake

We always make this around Thanksgiving and Christmas. When we make it, instead of a tube pan, we use a bundt cake pan

• Ready In: 1 hr 40 mins
• Serves: 16

Ingredients

• 1  cup butter (or margarine)
• 3  cups sugar
• 4  eggs
• 1  cup buttermilk
• 1⁄4 teaspoon baking soda
• 3  cups flour
• 1  teaspoon  lemon flavoring
• 1  teaspoon vanilla
• 1  cup pecans, chopped

Directions

1. Cream together sugar and butter- add eggs and beat well.
2. Alternately add milk, soda and flour to above mixture- adding flour last.
3. Add in Flavorings, and mix well.
4. Grease tube pan.
5. DO NOT FLOUR.
6. Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
7. (nuts maybe omitted).
8. Bake at 310 to 325 degrees for 1 1/2 hours.
9. Let cool slightly before removing from pan.