two day pound cake

I found this recipe on 17 and Baking some time ago, and I set it aside because I knew a cake would never survive untouched for two whole days in my house. We had a party last weekend, though, and I was called upon to make a non-chocolate cake option, and since my better half was out of town, I figured I'd go for it and hide it in my closet.

I've been asked to post the recipe, so I am doing so. Everyone who tried this cake raved about it ... except for me. It really didn't do anything for me. It's not like I don't enjoy a good plain pound cake, either, so I have no idea what my problem is. So I post this without my own endorsement, but with the recommendation of a half-dozen people who worship at the altar that is this cake. Your mileage may vary.

Buttermilk pound cake
1 1/2 cups room temperature butter
3 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup cultured buttermilk (or 1 tablespoon lemon juice then fill to 1 cup w/ milk)
1 lemon worth of juice (if you're lazy like me it's 2-3 tablespoons of the bottled stuff)

Preheat oven to 300°. Grease & flour bundt pan.

Sift together flour, salt, baking soda. Cream butter, adding sugar slowly. Add one egg at a time, mix thoroughly after each. Add vanilla. Add flour & milk in alternating parts, mixing thoroughly after each. Stir in lemon juice.

Bake 75-90 minutes. Cool 20 minutes in pan, then on rack. Put in cake carrier or equivalent, then hide cake away for about 48 hours. Serve.