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Angel Pound Cake

Ingredients & Directions

1 lb Butter
1 lb Confectioner’s Sugar
8 Eggs
1 Box Flour, Use Sugar Box
To Measure — loosely
1 tb Vanilla Extract
1 tb 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.

10 servings

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