Buttermilk Lemon Pound Cake

1 1/2 cups butter, softened
2 1/2 cups sugar
4 eggs
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons lemon extract

Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift flour, salt and soda together. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in lemon extract.

Pour into a greased and floured tube pan.

Bake at 325ºF for 1 1/4 hours. Cool in pan. Invert onto serving plate.