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Pound Cake

Name: Pound Cake
Yield: 10 servings
Cuisine: American
Ingredients: pint butter; one and one-third pint pulverized sugar; quart flour; ten eggs; juice and grated rind of one lemon

From The new practical housekeeping, 1890

Serves 10

For Measured Pound Cake, take pint butter, one and one-third pint pulverized sugar and quart flour mixed with other ingredients as above.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 54. The excerpt below is the record exactly as published.

Pound Cake. — Pound each butter, sugar and flour, ten eggs beat- en separately, and juice and grated rind of one lemon prepared as in Lemon Sponge Cake. For Measured Pound Cake take pint butter, one and one-third pint pulverized sugar and quart flour

Cook this with the app: pantry check, scaling, and the assistant.