Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
1 teaspoon salt
1/2 cup butter
1 egg
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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preheat oven to 350 degrees f (175 degrees c) grease and flour an 8x4 inch loaf pan. in a large bowl, mix flour, baking powder, sugar and salt. cut in butter. break 1 egg into a measuring cup and then fill to the 1 cup line with milk. add to dry ingredients and beat well. add vanilla and lemon flavoring. pour batter into an 8x4 inch loaf pan. bake at 350 degrees f (175 degrees c) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.