Adapted from Buttermilk Pound Cake recipe from Southern Living
3 cups all purpose flour
½ teaspoon baking soda
⅛ teaspoon salt
½ cup butter, softened
½ cup canola oil
2 cups sugar
4 eggs
1 cup buttermilk
2 teaspoons lemon extract
½ teaspoon almond extract
Preheat the oven to 350 F. Oil a tube pan and dust with flour.
Sift together the four, baking soda, and salt. Set aside.
Cream the butter, canola oil, and sugar in an electric mixer with the paddle attachment. Add the eggs one at a time, beating after each addition. Stir the lemon and almond extracts into the buttermilk. Alternately add the four mixture and the milk to the butter mixture beginning and ending with the flour.
Pour the mixture into the pan and bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then turn onto a rack to cool completely.
For an all butter recipe see this recipe.