1 pound butter
1 pound sugar
1 pound flour
1 pound eggs (9 large size eggs)
(yolks and whites separated, egg yolks lightly beaten, and whites stiffly beaten)
Grated rind of 1 lemon
Preheat oven to 325 degrees F (160 C). Lightly grease and flour baking pan* (See notes below about pan sizes), shaking off excess flour from pan.
Cream butter and add sugar, beating until foamy. Add egg-yolks (beaten lightly); then the grated lemon rind.
Beat mixture for 15 minutes. Fold in the stiffly beaten egg-whites, then add the flour.
Bake as a loaf in a slow oven at 325 degrees F (160 C) for 1-1/4 hours (75 minutes).
This is a large, rich cake which will keep fresh for a long time if wrapped in wax paper and kept closely covered.
*Notes from Diana's Desserts
Since this pound cake recipe makes quite a large cake, use 1 large loaf pan, at least 10 x 5 x 3-inch, or 2 smaller loaf pans that are at least 8 x 4 x 2-1/2-inch or 9 x 5 x 2-1/2-inches high.
There are also very large 13-cup loaf pans that measure 13.75 long x 3.75 high x 4.5 inches wide that would work well to bake this pound cake in. You may also use a 10 to 12 cup or 10 inch bundt or tube pan. If desired, you may make this pound cake in a 9 x 13 x 2-inch rectangular baking pan. If using a rectangular pan, grease bottom of pan, and line with parchment paper, and grease parchment paper also. This will make the cake much easier to remove when done.
You can find a large variety of loaf pans at Cooking.com. They carry several brands, sizes and styles. Click on their banner on this website to bring you to their bakeware section.
Makes 1 or 2 loaf cakes, or 1 (10-inch) bundt or tube cake, or 1 (9 x 13-inch) rectangular cake.
Source: Recipe adapted from Prudence Penny Cookbook, 1939.
Date: May 23, 2002