Mom's White Pound Cake
My mother's pound cake recipe. Always brings back memories. Makes two pound cakes.
Yield
24 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¾ | cups |
cake flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ¾ | cups |
butter
|
|
| 2 | cups |
sugar
|
|
| 1 ¼ | cups |
egg whites
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 887 | ml |
cake flour
|
|
| 7.5 | ml |
baking powder
|
|
| 414 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 296 | ml |
egg whites
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Sift flour once, measure, add baking powder and sift together three times.
Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.
Add egg whites, ¼ cup at a time, beating well after each addition.
Add flavoring and beat vigorously. Turn into two loaf pans 9x5x3 inches, which have been greased, lined with heavy paper and again greased.
Bake in slow oven for 40 minutes.
