McCall's Best Pound Cake 1963 Version
"McCall's Best Pound Cake 1963 Version is tender and buttery with a classic vanilla flavor. Yes, there is a later version that I'll be making and sharing my thoughts on it at a later day...."
INGREDIENTS
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9 egg whites (at room temperature)
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3 cups all-purpose flour (sifted)
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1 teaspoon baking powder
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1/2 teaspoon salt
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2 cups granulated sugar
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9 egg yolks
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2 cups butter at room temperature
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2 teaspoons vanilla or almond extract. (I used 1 teaspoon each.)
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