Easy Southern Cooking/ Pound Cake

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Pound Cake 2 ¼ cups cake flour ½ teaspoon salt 1 cup butter 1 cup sugar 5 eggs separated 1 teaspoon vanilla or brandy or any desired flavor (see below)

Grease a 9 X 5 loaf pan or a 9 inch diameter tube pan.  Preheat oven to 300 degrees. Sift flour, then measure.  Add salt, then sift again. Using an electric mixer: cream butter, adding sugar gradually.  Beat until light and fluffy. Add egg yolks.  Beat thoroughly, then add flavoring. Using CLEAN beaters: beat egg whites until stiff but not dry.  Gently fold into the yolk mixture. Gradually fold in the dry ingredients, sprinkling about ¼ cup over the surface at a time.  Beat until smooth: about 2 minutes with the electric mixer on medium or 4 minutes by hand.  Pour into prepared pan.  Bake at 300 degrees 1 ¼- 1 ½ hours for loaf pan or 1 – ¼ hours for tube pan.  Cool and store in an airtight container.  Pound cakes are rarely frosted. Note:  desirable flavorings include: 1 teaspoon orange extract ½ teaspoon vanilla with ½ teaspoon of lemon extract 1 teaspoon butter rum flavoring A classic combination is 1/2 teaspoon vanilla and 1/2 teaspoon almond