Buttery Pound Cake
2 egg whites
1 egg yolk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup white sugar
1/4 cup confectioners' sugar
1/4 cup brown sugar
Preheat oven to 325 degrees F (165 degrees C). Grease and flour
two 8x4 inch loaf pans. Sift together the flour, baking powder and
baking soda, set aside.
In a medium bowl, cream together the butter, white sugar, confectioners
sugar and brown sugar until smooth. Add egg whites and egg yolks,
beating after each addition. Stir in the vanilla. Stir in the dry
ingredients alternately with the milk. Divide the batter evenly
between the two pans.
Bake for 60 to 70 minutes in the preheated oven, until a toothpick
inserted in the center of the cake comes out clean. Cool in the
pan for 10 minutes before inverting onto a wire rack to cool completely.
