Emma Lynn's Pound Cake
Categories: Cakes | To postServes: 1 Servings
Ingredients:
- 3 c Swan's Down Cake Flour
- 2 Sticks Butter; * see note
- 3 c Granulated Sugar
- 6 Eggs; **see note
- 1 c Heavy Whipping Cream
- 1 ts Vanilla Or Lemon Extract
Instructions:
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 1 1/2 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@icanect.net
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
on Oct 16, 1997
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