Pound Cake

Name: Pound Cake
Ingredients: 1 lb butter, room temperature; 8 eggs; 1 lb sugar, sifted; 1 teaspoon almond flavoring; 2 tablespoons lemon juice (or other citrus); 1 lb flour, sifted; icing (optional)

7 ingredients

13 steps

Ingredients

1 lb butter, room temperature
8 eggs
1 lb sugar, sifted
1 teaspoon almond flavoring
2 tablespoons lemon juice (or other citrus)
1 lb flour, sifted
icing (optional)

Directions

1

Cream the butter.
2

Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
3

Cream until smooth.
4

My Grandmother's recipe said to beat for 1/2 hour.
5

If you are using an electric mixer, adjust accordingly.
6

Gradually add the flour and mix well.
7

Pre-heat oven to 300.
8

Fill a lightly greased form 3/4 of the way.
9

Loaf pans work well, as do mini-loafs or cup-cakes.
10

For loafs, check for doneness with knife-test at 90 minutes.
11

Mini-loafs and cup-cakes will finish sooner.
12

I like this pound cake plain, or with a light dusting of confectioners' sugar.
13

Alternately, you can apply a thin coat of icing.