4 Eggs Vanilla Pound Cake
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Eggs||4 , well beaten|
1. Mix together the flour, baking powder, salt, and mace; set aside.
2. Cream butter with lemon peel and extracts until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add eggs in thirds, beating thoroughly after each addition.
3. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Turn batter into a greased (bottom only) and waxed-paper-lined (bottom only) 9x5x3-inch loaf pan. With spatula, draw batter from center toward edges of pan.
4. Bake at 325°F 1 hour and 10 minutes, or until wooden pick inserted in center comes out clean. Allow cake to partially cool in pan on wire rack, turn cake out of pan, remove paper, and cool completely.