Original Pound Cake from 1700's England

“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.”
READY IN:
1hr 55mins
SERVES:
20-24
UNITS:
US

Ingredients Nutrition

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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