Buttermilk Pound Cake

• 3 cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 3 cups white sugar
• 1 cup shortening
• 6 eggs
• 1 cup buttermilk
• 2 tablespoons lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon butter-flavored extract 

1. Preheat the oven to 325 degrees F (165 degrees C). 
2. Grease and flour a fluted tube pan (such as a Bundt pan). 
3. Sift flour, salt, and baking soda together into a bowl; repeat sifting twice more. 
4. Beat sugar and shortening together in a bowl until smooth and creamy. 
5. Add the flour mixture, eggs,  buttermilk, lemon extract, vanilla extract, and butter extract; beat until just combined. 
6. Pour batter into the prepared tube pan.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes.
8. Cool in the pan on a wire rack for 15 minutes. 
9. Tap the pan firmly a few times, then shake it gently to loosen the cake. 
10. Place a wire rack over the pan and invert to release the cake onto the rack to cool completely