Angel pound cake

Yield: 10 servings

Measure Ingredient
1 pounds Butter
1 pounds Confectioner's Sugar
8 Eggs
1 Box Flour, Use Sugar Box
To Measure -- loosely
1 tablespoon Vanilla Extract
1 tablespoon Lemon Extract

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

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