Ambrosia's pound cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 1 | pounds | Butter; softened |
| 1 | pounds | Sifted cake flour |
| 10 | mediums | Eggs; separated |
| 1 | pounds | Sugar |
| 1½ | teaspoon | Vanilla |
| ½ | teaspoon | Lemon or orange juice |
| x | Zest from lemon or orange | |
Directions
Cream butter and flour. Beat yolks, vanilla and juice. Add to butter/flour mixture, gradually. Beat whites with 1 t sugar and fold in. Beat on low for 4 to 5 minutes. Pour into 2 8x4" greased and floured pans. Bake 325~ for 1¼ hours. Source: Chef Buster Ambrosia (wrv)
Related recipes
- Almond pound cake
- Almond poundcake
- Angel pound cake
- Apricot pound cake
- Best pound cake
- Bohemian pound cake
- Butter pound cake
- Butter poundcake
- Buttery almond pound cake
- Favorite poundcake
- Fruited pound cake
- Mom's pound cake
- Old-fashioned pound cake
- Pound cake #1
- Pound cake #2
- Pound cake #3
- Pound cake #4
- Pound cake #5
- Rich pound cake
- Super pound cake