Sarah Polks Hickory Cake

Step 1: Preheat to 350° F.

Step 2: Lightly butter and flour a 10-inch tube pan, and shake out the excess flour.

Step 3: Spray pam

Step 4: Set the pan aside.

Step 5: Place the butter in a large mixing bowl, and beat with an electric mixer on medium speed until creamy, 1 minute. Add the sugar, gradually beating on medium until light and creamy, 2 minutes.

Step 6: Add the egg yolks, one at a time, beating until combined.

Step 7: Set aside.

Step 8: Place the flour, baking powder, and salt in a large mixing bowl and sift to combine.

Step 9: Set aside.

Step 10: Place the egg whites in a large mixing bowl and, with clean beaters, beat on high speed until stiff peaks form, about 4 minutes.

Step 11: Set aside.

Step 12: Stir the lemon juice into the milk. Alternately add the flour mixture and milk to the butter mixture in 3 additions, beating on low speed just to combine. Beat in the hickory nuts and extracts,

Step 13: On low speed until combined.

Step 14: By hand, fold the beaten egg whites into the batter, just until combined.

Step 15: Turn the batter into the prepared pan, smooth the top, and place the pan in the oven.

Step 16: Bake the cake until it is golden brown and begins to pull away from the sides of the pan, 55 to 60 minutes.

Step 17: Remove the cake from the oven, and place the pan on a wire rack to cool for 20 minutes. Run a knife around the edges of the pan, give the pan a gentle shake, then invert the cake onto the rack to cool, right side up, for 30 minutes. Slice and serve.