| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Cake | 12 | Servings |
INGREDIENTS
| 2 | Sticks butter | |
| 2 | c | Sugar |
| 4 | Eggs; separated | |
| 3 | c | Flour |
| 2 | ts | Baking powder |
| 1 | c | Milk (minus 1 tbsp) |
| 1/2 | ts | Lemon extract |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
When a southern lady, and she is a lady, told me about this cake I responded with utter ignorance. She could not believe that I had never heard of such a thing. The recipe resembles a fine pound cake in terms of both flavor and texture. Sliced thin, with a cup of black coffee, it makes a wonderful southern afternoon snack. Using an electric mixer, cream the butter, sugar, and egg yolks. Mix the flour and baking powder together and sift into the creamed mixture, adding alternately with the milk. Add the flavorings. Whip the egg whites to form stiff peaks and gently fold into the batter. Bake in a loaf pan in a preheated oven at 300° for 1-1/4 hours, or until a toothpick stuck into the center of the cake comes out clean. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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