Original Pound Cake from 1700's England |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 24 |
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My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly care package always included this cake. In her letter she always included the same note: be sure to share, I don't want you wearing these pounds home. I made a lot of friends from this treasure. Don't forget to have a toasted pound for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C. Ingredients:
1 lb sugar (2 cups) |
1 lb butter, room temp. |
1 lb flour, sifted with salt ((4 cups before sifting) |
1 dozen egg (12-10 depends how hen is laying today!) |
1/4 teaspoon salt |
1/4 cup fresh lemon juice |
1 tablespoon fresh lemon rind, grated |
Directions:
1. Preheat oven 325 degrees.
2. In mixing bowl cream butter and sugar.
3. Add 1 egg at a time, beating after each.
4. Gradually add sifted flour, 1/2 cup at a time, til all blended.
5. Add lemon juice and lemon rind, blend inches.
6. Pour into a buttered and floured tube pan.
7. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
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