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Buttery Lemon Pound Cake

4 eggs
3 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
16 tbs (2 sticks or 1 cup) butter, softened
2 c sugar
1 tbs lemon extract
2 tbs grated lemon zest
1 1/2 c buttermilk

Preheat the oven to 350 degrees F. Grease and flour a10-inch bundt pan or two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Put the uncracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Put the butter in a large mixing bowl and beat until it is smooth and creamy. Slowly add the sugar, beating constantly, and continue beating until smooth and well-blended. Add the eggs all at once, and beat until the mixture is light and fluffy. Add the lemon extract and lemon rinds; mix until well-blended. Add salt; sprinkle about half the flour over the butter mixture and beat until well-blended. Beat half the buttermilk mixture into the batter. Add the remaining ingredients and beat until the batter is smooth and fluffy. Pour the batter into the prepared pan(s). Bake the bundt cake for 60-75 minutes, the loaves 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool in pan on a rack for 5 minutes, then turn out onto the rack to cool completely before serving.
Recipe featured in Bread Daily on 9/14/01.