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4 eggs, plus 4 egg whites
2 3/4 C. all-purpose flour
1 Tbsp. Davis Baking Powder
1 Tbsp. vanilla extract
1 lb. butter (4 sticks)
1 lb. powdered sugar (16 oz)
Preheat oven to 325° F. Using a stand mixer fitted with the paddle attachment or a hand mixer and large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Add egg whites; beat well. Blend in vanilla.
Gradually add flour, baking powder; mix until thoroughly blended. Pour into a greased and floured 10-inch Bundt pan.
Bake at 325° F. for 1 hour to an hour 10 minutes or until wooden toothpick inserted into cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.
4 eggs, plus 4 egg whites
2 3/4 C. all-purpose flour
1 Tbsp. Davis Baking Powder
1 Tbsp. vanilla extract
1 lb. butter (4 sticks)
1 lb. powdered sugar (16 oz)
Preheat oven to 325° F. Using a stand mixer fitted with the paddle attachment or a hand mixer and large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Add egg whites; beat well. Blend in vanilla.
Gradually add flour, baking powder; mix until thoroughly blended. Pour into a greased and floured 10-inch Bundt pan.
Bake at 325° F. for 1 hour to an hour 10 minutes or until wooden toothpick inserted into cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.