Emma lynn's pound cake

Yield: 1 Servings

Measure Ingredient
3 cups Swan's Down Cake Flour
2 \N Sticks Butter; * see note
3 cups Granulated Sugar
6 \N Eggs; **see note
1 cup Heavy Whipping Cream
1 teaspoon Vanilla Or Lemon Extract

Sift flour once in medium bowl; set aside. In large bowl, cream butter until light yellow and smooth. Add sugar and beat again. Beat in eggs, one at a time. Beat well after each addition. Pour in about 2 cups of the flour, beat. Beat in remainder of cake flour. Pour batter into greased and floured tube pan. Bake about 1½ jpitd sy 350°; use a cake tester to test for doneness. Cool for 15 minutes on cake rack before turning out to cool thoroughly.

Makes 1 10-inch pound cake.

"Soulfood", Palm Beach Post, 10/17/97 billspa@...

NOTES : *Do NOT substitute margarine. **Beaten in one at a time.

Recipe by: Emma Lynn

Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@...> on Oct 16, 1997

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