1, 2, 3, 4 Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic American butter cake named for its simple 1-2-3-4 ingredient proportions. Flavored with vanilla, almond, and lemon extracts, it yields a dense and moist loaf.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 15 mins | None | 1 large loaf cake |
🔪 Key Equipment
- Large loaf pan
- Large mixing bowl
- Small bowl
- Electric mixer
- Sifter
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter | softened |
| 2 Cups | Sugar | none |
| 4 | Eggs | separated |
| 3 Cups | Flour | none |
| 2 Teaspoons | Baking Powder | none |
| 1 Cup | Milk | none |
| 1 Teaspoon | Vanilla | none |
| ½ Teaspoon | Almond Extract | none |
| ½ Teaspoon | Lemon Extract | none |
Instructions
Step 1: Prep and Cream
- Preheat your oven to a low 275°F. Grease and flour a large loaf pan.
- Separate the 4 eggs, placing the whites in a clean mixing bowl and the yolks in a small bowl.
- In a large bowl, cream the softened 1 cup butter and 2 cups sugar together with a mixer until light and fluffy.
- Add the egg yolks to the creamed mixture one at a time, beating well after each addition.
Step 2: Combine Wet and Dry
- In a separate bowl, sift together the 3 cups flour and 2 teaspoons baking powder.
- Add the flour mixture and the 1 cup milk to the butter mixture in alternating additions (about one-third of the flour, then half the milk, etc.), beginning and ending with the flour. Mix on low speed until just combined.
- Stir in the 1 teaspoon vanilla, ½ teaspoon almond extract, and ½ teaspoon lemon extract until fragrant.
Step 3: Fold and Bake
- Using clean beaters, beat the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the batter in three additions until just incorporated.
- Pour the batter into the prepared loaf pan.
- Bake for at least 1 hour and 15 minutes, or until a long wooden skewer inserted into the center comes out clean and the top is golden brown.
💡 Make-Ahead & Storage: Store the cooled loaf wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
Original Recipe Scan
