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Perfect Pound Cake

Ingredients

Preheat oven to 300°
1 lb (4 sticks) very soft butter
3 Cups Sugar
10 Egg yolks
10 Egg whites
5 1/2 Cups sifted flour (sift twice)
6 tsp Baking Powder
3/4 Cup Milk
2 tsp Vanilla
1 tsp grated Lemon Rind

Instructions

Beat butter and sugar together for 5 minutes, at low speed. Add 10 egg yolks and beat 2 minutes, at low speed. Beat 10 egg whites 2 minutes at high speed with the same beater. Then beat creamed mixture 5 minutes longer, at low speed. Sift the flour and baking powder together. Beat one third of the flour into the bowl at low speed. Beat in 3/4 cup milk until smooth. Beat in a third of the flour until blended. Add whipped egg whites and beat until smooth. Reserve 1/4 cup flour. Add remaining flour to bowl. Increase speed to medium and beat for 5 minutes. Grease one 9 inch and one 10 inch tube pan generously. Coat evenly with the reserved flour, tapping excess into bowl. Add vanilla and grated lemon rind to batter. Beat at medium speed 2 minutes. Pour batter into prepared pans. Bake in slow oven (300°) 1 hour and 15 minutes, until center springs back when lightly pressed with fingertip. Cool pans on wire rack 10 minutes. Loosen around the sides with a knife and invert cake onto wire rack to cool completely.

This really is the perfect pound cake. I got this recipe from a Family Circle magazine, September 1973. It was the recipe of an older black gentleman from the south. (If I remember correctly) I've used it ever since. I love it! Stephanie (Borge) Seley




Pound Cake · Cake