Great Grandmother's Old Fashioned Pound Cake

Many years ago, as children, we sat around listening to our Great Grandmother tell stories about her experiences and she gave us a recipe for pound cake. She said that the cake's ingredients should have a pound of everything in it, like a pound of flour and a pound of sugar. So here is the recipe for Great Grandmother's pound cake.

3 3/4 to 4 cups of sifted flour (1 lb of flour)
2 cups of sugar (1 lb of sugar)
1 teaspoon of salt
10 eggs
2 teaspoons of vanilla extract
1 teaspoons of lemon extract or almond extract
1 lb of unsalted butter or 4 sticks

1 teaspoon of mace could be used in place of the lemon & almond extract for that old fashioned taste.


Preheat the oven to 325°

Eggs & butter must be at room temperature. Place butter, sugar, & salt in a mixing bowl and beat with an electric mixer at medium speed until light. Add vanilla & lemon or almond extract to the creamed butter. Beat in 5 eggs, one at a time. Then reduce the speed of the mixer and add 1/3 of the flour, beat until smooth. Stop the mixer to scrape the bowl. Then add another third of the flour. Beat in the last of the eggs. Scrape the bowl. Then add the last third of the flour until the batter is smooth. Pour batter into buttered loaf pans or ring pan. Bake from 1 1/4 to 1 1/2 hours until the cake is risen and brown. To test if the cake is done, stick a toothpick or fork in the cake and it should come out dry. Cool cake for about 5 minutes and then take out of the pan to finish cooling.

Try it and see if it works out well.