Pound Cake

Ingredients

• 3 1/4 cups pastry flour
• 2 1/3 cups sugar
• 1 teaspoon baking powder
• 8 eggs, unbeaten
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 3/4 cups butter
• 1/4 teaspoon lemon

Method

1. 1

   Sift flour once, measure, add baking powder and salt and sift together three times.

2. 2

   Cream butter, add sugar and cream together.

3. 3

   Add eggs, one at a time, beating for several minutes after each addition.

4. 4

   Add flour, a small amount at a time, beating well after each addition.

5. 5

   Add flavoring and beat for several minutes.

6. 6

   Cook in slow oven, one hour and fifteen minutes.

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 8. The excerpt below is the record exactly as published.

POUND CAKE 334 cups pastry flour 2 1/3 cups sugar 1 teaspoon baking powder 8 eggs, unbeaten Y%4 teaspoon salt 1% teaspoon vanilla 134 cups butter 14 teaspoon lemon Sift flour once, measure, add baking powder and ‘salt and sift to- gether three times. Cream butter, add sugar and cream together. Add eggs, one at a time, beating for several minutes after each addition. Add flour, a small amount at a time, beating well after each addition. Add flavoring and beat for several minutes. Cook in slow oven, one hour and fifteen minutes. : Mrs. J. D. Woolard. POUND CAKE 5 eggs 1 tsp. baking powder 2 cups sifted cake flour 14 tsp. vanilla 14% cups sugar Pinch of salt 1 cup (% lb.) butter Break eggs in bowl and add baking powder. Beat slightly. Add sugar very gradually, a tablespoon at a time, and beat with egg beater very thoroughly. (Mixture will be very thick and fluffy.) Cream butter,. flour, salt and vanilla until real fluffy. Add to egg and sugar mixture and beat thoroughly. Pour into greased and floured pan and bake about 30 niunutes at 350 degrees F. Mrs. R:\H. Clayton: WHITE “POUND” CAKE 10 egg whites 1 cup butter 2 cups sugar 3 tsps. baking powder 1 cup milk Few drops of lemon, almond ly tsp. cream of tartar and vanilla extracts 3 cups flour Cream butter and sugar well; add flavoring; add milk and flour, a little at a time beating well after each addition. Fold in well beaten whites and bake in moaderate oven. Mrs. Bus. Isler,,La GrangesN. © THE WILLIAMSTON COOK BOOK 27 FEATHER LIGHT ANGEL FOOD CAKE 1 cup cake flour Y% tsp. salt 1% cups sifted confectionary 1144 tsp. cream of tartar sugar 1 cup granulated sugar 1144 cups egg whites 1 tsp. vanilla Sift flour with confectionary sugar three times. Beat egg whites until frothy. Add salt and cream of tartar ... beat until stiff but not dry. Add granulated sugar, 1 tbsp. at a time, folding in thoroughly. Add flav- oring with last addition of sugar. Sift flour mixture over top a little at a time folding in very gently. Bake 65 minutes at 325 degrees. This makes a large cake, very good and light. Mrs. G. G. Woolard. SWANS DOWN STUFFED ANGEL FOOD 1 cup sifted Cake Flour 4 teaspoon salt 14% cups sifted granulated 1% tsps. cream of tartar sugar 1 teaspoon vanilla

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