1-2-3-4 Cake - cooking recipe

Ingredients

1 cup butter (real butter, do not substitute or change the amount)
2 cups sugar
3 cups flour (Gold Medal Kitchen Tested Enriched)
4 large eggs
1 cup milk
2 teaspoons baking powder (Calumet)
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon lemon extract

Preparation

Cream butter and sugar until very pale yellow.
Beat at high speed until grain is gone.
Then add egg yolks, one at a time, beating well after each addition.
Add vanilla; beat well.
Sift dry ingredients three times and add alternately with milk, just until mixed.
In a separate bowl beat egg whites until stiff.
Gently fold in stiffly beaten egg whites.
Grease small angel food pan with Crisco or margarine.
Bake at 325 F, approximately 1 hours 10 minutes.
When cake in done, it bounces back when pressed.
Cool upside down on cake rack.
Run knife around edges of pan to loosen.
OPTIONAL:
If you have a lemon, it is very good with the grated zest of the lemon added to the batter.