Pound Cake

Ingredients

• one pound of flour
• one pound of butter
• one pound of sugar
• eight eggs
• one wine-glassful of brandy
• one salt-spoonful of salt
• rind of two lemons

Method

1. 1

   Break the eggs into a bowl and beat until very light.

2. 2

   In a large bowl, place the sugar and add the butter, beating to a cream.

3. 3

   Stir in the flour and beaten eggs alternately until well mixed.

4. 4

   Add grated lemon rind, salt, and brandy, stirring until blended.

5. 5

   Grease a cake tin, pour in the batter, and bake for one hour and three-quarters in a moderate oven.

6. 6

   Cool on a sieve.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 137. The excerpt below is the record exactly as published.

Pound Cake.— One pound of flour, one pound of butter, one pound of sugar, eight eggs, one wine-glassful of brandy, one salt-spoonful of salt, rind of two lemons

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