Angel pound cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butter |
| 1 | pounds | Confectioner's Sugar |
| 8 | Eggs | |
| 1 | Box Flour, Use Sugar Box | |
| To Measure -- loosely | ||
| Packed | ||
| 1 | tablespoon | Vanilla Extract |
| 1 | tablespoon | Lemon Extract |
Directions
Preheat oven to 325 F. Cream butter and sugar together. Add eggs, one at a time, beating after each addition. Sift flour and add slowly, stirring at intervals. Add vanilla and lemon extracts. Pour into a greased and lightly floured 10-inch tube or bundt pan. Bake for 1 hour, or until edges shrink from sides of the pan and the center springs back when touched in the middle. Loosen cake from the pan by running a knife around the edge. Invert onto a cake rack and cool.
Yield: 10 to 12 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking
Related recipes
- Almond pound cake
- Almond poundcake
- Best pound cake
- Chocolate pound cake
- Chocolate poundcake
- Current pound cake
- Easy pound cake
- Favorite poundcake
- Golden pound cake
- Orange pound cake
- Pear pound cake
- Pound cake
- Pound cake #1
- Pound cake #2
- Quick pound cake
- Rich pound cake
- Rich pound cake^
- Southern pound cake
- Super pound cake
- Yellow pound cake