Classic Half A Pound Cake
|Soft butter||1 Cup (16 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Eggs||5 Large, separated|
|Cream of tartar||1 Teaspoon|
Grease a 9-inch tube pan or loaf pan (9x-5x3 inches) with 1 tablespoon butter.
Dust with flour and tap to remove excess.
Sift flour, soda, and 3/4 cup of the sugar into bowl.
Add remaining butter and mix in well with fingers.
Add lemon juice and vanilla, then egg yolks, one at a time, mixing with fingers until well blended.
Beat egg whites with salt until stiff but not dry.
Gradually beat in remaining sugar; fold in cream of tartar.
Add to first mixture and fold in with hands or a rubber spatula until whites are thoroughly mixed in.
Spoon into pan and spread evenly with back of spoon.
Jolt pan on table to remove air bubbles.
Bake in preheated slow oven (325°F.) for 1 hour, or until done.
Then turn off heat and let stand in oven for 10 to 15 minutes longer.
Loosen with spatula and turn out on wax-paper-covered rack; cool.
Dust with confectioners' sugar, if desired.
Store in an airtight container.