GRANDMA'S 1-2-3-4 Pound Cake

1 cup butter
2 cups sugar
3 cups flour
4 eggs, unbeaten
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 cup buttermilk

Cream butter and sugar thoroughly. Add eggs, one at a time. Beat at medium speed with electric mixer 1.5 minutes. Add flavorings.
Sift dry ingredients together and add to creamed mixture altering with buttermilk. Beat 3.5 minutes at medium speed. Do not over beat or cake will fall. Place in large greased loaf pan, 10x5x3" (may overflow smaller pan).
Bake at 350 degrees for 50 minutes or until cake tester comes out clean.
NOTE: This cake can also be baked in a large round or square pan for use as a base for a birthday cake. Reduce time to 35 minutes, check with cake tester.

Cut round or square in half horizontally and add filling, recipe below. Loaf pan cake can be filled in a similar way. Icing also follows below.

Filing For Pound Cake:
1 pkg. vanilla pudding/pie mix (NOT instant), prepare as directed on label, reducing milk to 1.5 cups. Cool. Refrigerate covered with wax paper. Fold in 1/2 cup cool whip (low fat works!).
Variation 1: add 1/2 cup drained crushed pineapple
Variation 2: substitute 1.5 cups orange juice for milk and add 1 tsp. grated orange rind to cool whip.

Frosting for Pound Cake:
1 lb. confectionery sugar
1 stick butter or margarine, room temperature
1 tsp. vanilla or rum extract
Milk, 1 T. at a time, till correct consistency

Combine all ingredients, leaving milk for last, add one tablespoon at a time. Use as base frosting.