Ingredients
1 cup butter, softened2 cups sugar4 large eggs1 teaspoon vanilla extract1/2 teaspoon lemon extract3 cups all-purpose flour3/4 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1 cup buttermilk1 cup chopped pecans
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
