Sweet: Pound Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Butter||1 Cup (16 tbs), softened to room temperature (No Substitute)|
|Sugar||1 Cup (16 tbs)|
|Eggs||5 , separated|
|Vanilla extract/Orange extract / 1 tablespoon finely grated lemon rind||1 Teaspoon|
Preheat oven to 350° F.
Line a 9"x5"x3" loaf pan with greased wax paper (let paper lop over rim about 1/2" to make removing cake easier).
Sift flour, salt, and nutmeg together and set aside.
Cream butter until light, then add sugar slowly, creaming until fluffy.
Beat egg yolks until thick and light, add to butter mixture, a little at a time, beating well after each addition.
Blend flour in gradually, then mix in vanilla and beat just until smooth.
Beat egg whites until soft peaks form and fold gently into batter.
Spoon into pan and bake 65-70 minutes until cake pulls slightly from sides of pan.
Cool upright in pan on a wire cake rack 30 minutes before slicing.