Sarah Polks Hickory Nut Cake
Ingredients
- Butter and flour for prepping the pan
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 cup whole milk or half-and-half
- 1 cup chopped hickory nuts or pecans
- 1/2 teaspoon pure almond extract (optional)
- 1/2 teaspoon vanilla extract (optional)
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