Pound Cake

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“This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother.”
READY IN:
2hrs 15mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 lb butter, room temperature
  • 8 eggs
  • 1 lb sugar, sifted
  • 1 teaspoon almond flavoring
  • 2 tablespoons lemon juice (or other citrus)
  • 1 lb flour, sifted
  • icing (optional)

Directions

  1. Cream the butter.
  2. Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
  3. Cream until smooth.
  4. My Grandmother's recipe said to beat for 1/2 hour.
  5. If you are using an electric mixer, adjust accordingly.
  6. Gradually add the flour and mix well.
  7. Pre-heat oven to 300.
  8. Fill a lightly greased form 3/4 of the way.
  9. Loaf pans work well, as do mini-loafs or cup-cakes.
  10. For loafs, check for doneness with knife-test at 90 minutes.
  11. Mini-loafs and cup-cakes will finish sooner.
  12. I like this pound cake plain, or with a light dusting of confectioners' sugar.
  13. Alternately, you can apply a thin coat of icing.

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