Ambrosia's pound cake

Yield: 16 Servings

Measure Ingredient
\N \N -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
\N x Zest from lemon or orange

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)

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