|Butter||1 Cup (16 tbs)|
|Egg whites/4 whole eggs||8|
|Sugar||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Vanilla extract/Lemon extract||1 Teaspoon|
Have ingredients at room temperature.
Cream butter and sugar, adding sugar gradually.
Put eggs in 1 at a time, if using whole eggs.
If whites are used, beat separately, adding salt.
Beat stiffly, and set aside.
Sift flour 6 times, and measure after sifting.
Mix flour and milk alternately into the creamed mixture, adding some flour last.
If egg whites are used, fold in last.
Oil and flour 2 8-inch cake pans.
Bake at 350° for 45-60 minutes, or pour into loaf pans and bake at 325°.
Serving size: Complete recipe
Calories 4795 Calories from Fat 1704
% Daily Value*
Total Fat 194 g298.3%
Saturated Fat 120.4 g601.9%
Trans Fat 0 g
Cholesterol 506.4 mg168.8%
Sodium 1947.9 mg81.2%
Total Carbohydrates 704 g234.7%
Dietary Fiber 10.2 g40.6%
Sugars 415 g
Protein 73 g146.5%
Vitamin A 117.1% Vitamin C
Calcium 149.1% Iron 108%
*Based on a 2000 Calorie diet