Pound cakes do not need icing, and always taste great either way.
Ingredients
- ⅔ cups white sugar: 2 piece
- butter: 2 cups
- eggs: 8 piece
- milk: 8 Tbsp
- vanilla extract: 1 tsp
- ½ cups cake flour: 3 piece
Metric Conversion
Stages of cooking
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Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
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In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
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Bake for 90 minutes at 325 degrees F (165 degrees C).
