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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