Pound Cake
A classic pound cake recipe from 1888.
Ingredients
- 1 1/2 cupfuls Butter
- 2 cupfuls Granulated Sugar
- 7 Eggs
- 1 1/2 pints All-Purpose Flour
- 1 teaspoonful Royal Baking Powder
- 1 teaspoonful Nutmeg Extract
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Instructions
- 1In a large bowl, rub the butter and sugar together until light and creamy. This may take several minutes.
- 2Add 3 eggs, one at a time, beating for 5 minutes after each addition. Then, add the remaining eggs, two at a time, beating for 5 minutes after each addition.
- 3In a separate bowl, sift together the flour and baking powder.
- 4Add the sifted flour mixture and the nutmeg extract to the wet ingredients. Mix until just combined, forming a smooth, medium batter.
- 5Preheat oven to 350°F (175°C). Line a cake tin with parchment paper. Pour the batter into the prepared tin and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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