Pound cakes do not need icing, and always taste great either way.
- 2 ⅔ cups white sugar
- 2 cups butter
- 8 large eggs eggs
- 8 tablespoons milk
- 1 teaspoon vanilla extract
- 3 ½ cups cake flour
- Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
- In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
- Bake for 90 minutes at 325 degrees F (165 degrees C).