|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°.