4 c Sifted all-purpose flour
1 ts Baking powder
1/2 ts Salt
1 pn Ground nutmeg
2 c Unsalted butter; at room
3 c Sugar
6 lg Eggs; at room temperature
1 c Milk; at room temperature
2 ts Lemon extract or vanilla; or
-1 teaspoon each
; lemon extract and
Fresh whole strawberries
Sift together the flour, baking powder, salt and nutmeg and set aside.
Cream butter until very light and fluffy, then add sugar gradually,
creaming all the while. Add the eggs, one at a time, beating after
each addition just enough to mix.
Combine the milk and the flavoring (lemon, vanilla or lemon and
vanilla). Add the sifted dry ingredients to the creamed mixture
alternately with the milk, beginning and ending with the dry
Pour into a well-buttered-and-floured 10-inch tube pan, filling to
within about 2 inches of the top. Bake in a 300 degree oven for about
1 hour and 20 minutes, or until cake just begins to pull from the
sides of the pan and a finger pressed gently on the top of the cake
leaves a print that vanishes slowly.
Cool cake upright in the pan on a wire rack for 10 minutes, then turn
out on the rack and cool to room temperature before cutting. Serve as
is or garnish, if you like with a dusting of confectioners’ sugar and
a few red, ripe strawberries.