Buttermilk Pound Cake
2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter
2 cups sugar
4 egg yolks
2/3 cup buttermilk
1 1/2 teaspoon lemon extract
4 egg whites
Mix flour, baking soda and salt together in a bowl and set aside. Cream together butter and sugar in bowl. Beat in the egg yolks one at a time. Add one half cup of the flour mixture and when well mixed, beat in 3 Tbsp. of the buttermilk. Repeat until four and buttermilk are used up, beating well after each addition. Stir the lemon extract into the batter. In a separate bowl, beat the egg whites until they form stiff peaks. Fold in the egg whites with the batter. Pour batter into a well-greased or foil lined 12" Dutch oven. Bake over medium heat for 1 hour or until a knife inserted into the cake comes out clean, adding top coals last 20 minutes. Let the cake cool for about 5 minutes and then turn it upside down on a serving platter. You can sprinkle Confectioner's sugar on the cake if you like.
Charcoal: Bake at 350 degrees for 1 hour. 8 bottom / 17 top coals.