A classic American butter cake, named for its simple 1-2-3-4 ingredient proportions. This version is flavored with vanilla, almond, and lemon extracts, resulting in a dense, moist loaf similar to a pound cake.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Butter, softened |
| 2 Cups | Sugar |
| 4 | Eggs, separated |
| 3 Cups | Flour |
| 2 Teaspoons | Baking Powder |
| 1 Cup | Milk |
| 1 Teaspoon | Vanilla |
| ½ Teaspoon | Almond Extract |
| ½ Teaspoon | Lemon Extract |
Instructions
- Preheat your oven to a low 275°F. Grease and flour a large loaf pan.
- Separate the eggs, placing the whites in a clean mixing bowl and the yolks in a small bowl.
- In a large bowl, cream the softened butter and 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.
- In a separate bowl, sift together the flour and baking powder.
- Add the flour mixture and the 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 vanilla, almond, and lemon extracts.
- 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. The low temperature requires a long bake time.
