Ambrosia's Pound Cake
Ambrosia's Pound Cake recipe
Yield
16 servingsPrep
15 minCook
1¼ hrsReady
1½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
softened |
|
| 1 | pound |
cake flour
sifted |
|
| 10 | medium |
eggs
separated |
|
| 1 | pound |
sugar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
lemon juice
or orange juice |
|
|
lemon zest
or orange zest |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
softened |
|
| 453.6 | g |
cake flour
sifted |
|
| 1E+1 | medium |
eggs
separated |
|
| 453.6 | g |
sugar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon juice
or orange juice |
|
| 1 | x |
lemon zest
or orange zest |
*
|
Directions
Cream butter and flour.
Beat yolks, vanilla and juice.
Add to butter/flour mixture, gradually.
Beat whites with 1 teaspoon sugar and fold in.
Beat on low for 4 to 5 minutes.
Pour into 2 8x4 inch greased and floured pans.
Bake 325℉ (160℃). for 1¼ hours.
Serve with berries and toasted almonds if desired.
