Mrs. Lincoln'S White Cake Recipe

Name: Mrs. Lincoln'S White Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 C. butter; 2 C. sugar; 3 C. flour; 2 tsp. baking powder; 1 C. milk; 1 tsp. vanilla; 1 tsp. almond extract; 1 C. chopped blanched almonds; 6 egg whites; 1/4 tsp. salt

Servings: persons

1
Cream butter and sugar until light and fluffy.
2
Sift together flour and baking powder; remove 2 Tbsp. and set aside.
3
Add sifted ingredients, alternating with milk, to creamed mixture.
4
Stir in vanilla and almond extract.
5
Combine almonds with reserved flour and add to batter.
6
Beat egg whites until stiff; add in salt.
7
Fold into batter.
8
Pour into greased and floured bundt pan.
9
Bake at 375u00b0 until a cake tester comes out clean, about 55 minutes.
10
Cool 5 to 10 minutes; remove from pan and cool on rack.

2161

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 C. butter, 2 C. sugar, 3 C. flour, 2 tsp. baking powder, and more.

Yes, Mrs. Lincoln'S White Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mrs. Lincoln'S White Cake

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