Pound cake

Yield: 8 servings

Measure Ingredient
1 pounds Butter
1 pounds Sugar (approx. 2« C)
1 pounds Eggs (approx. 10)
1 pounds Flour (approx. 3 C)
\N \N Generous pinch of salt
\N \N Juice and zest of 1 large
\N \N Lemon (or 1 or 2 T lemon
\N \N Juice)

Cream butter, then add sugar gradually till mix is smooth. Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake in well-greased angel-food cake tin for 90 minutes at 300ø F.


Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream.

Source: Alice's Restaurant Cookbook, by Alice May Brock, Random House, 1969.

PS: This makes a big cake which will keep much longer than I've ever seen one last. It's also almost impossible to overbake. A couple years ago I was making one as an Xmas gift for friends. I went to bed, forgetting to remove the cake from the oven, and it baked all night long. When I finally got it out of the oven (over 7 hours after it went in) the cake was perfectly OK except for a suface layer about «" deep that was a bit dry. I made another cake for the gift, but my family gobbled the "mistake" in short order.

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