Crusty Pound Cake
|Butter||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
|Cooking sherry||1 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Lemon extract||1 Teaspoon|
Cream butter and work in flour until mixture is of a fine, mealy texture.
Beat eggs until lemon-colored; combine with sugar.
Add to flour mixture.
Add salt, baking powder, extracts, and sherry.
Beat 15 minutes with rotary beater, or 5 minutes with electric beater.
Bake in greased tube pan in slow oven (250 degrees) 40 minutes, then in moderate oven (325 degrees) 40 minutes.
Crust will form, making frosting unnecessary.