1 cup butter
1 cup sugar
5 egg separated
2 tsp lemon rind
1 1/3 tbsp lemon juice
1 tsp vanilla
2 1/4 cup flour
A Recipe for
Old-Fashioned Pound Cake
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This Recipe for Old-Fashioned Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
If you enjoy this Old-Fashioned Pound Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This is a recipe for Old-Fashioned Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Worries go down better with soup. |
| Jewish Proverb |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Prepare a 9x5" loaf tin by greasing it with butter and lining it with
butter waxed paper. Preheat the oven to 325F. Using an electric mixer
cream the butter until very smooth. Gradually add the sugar, beating
well until very light and fluffy. With and electric mixer, beat the
egg yolks until light-coloured and creamy and add to them the grated
rind, lemon juice, vanilla.
Beat this mixture well into the butter and sugar mixture . Very
gradually stir in the flour. Beat the egg whites until they are
stiff, but not dry. Fold them into the batter, a third at a time.
Spoon into the prepared tin and bake for 1 hour and 20 minutes, or
until light golden brown. Cool in the pan for 10 minutes then turn
out onto a rack. Carefully remove the wax paper and cool completely.
The cake keeps well wrapped in a brandy-soaked cheesecloth in a tin.
It does not freeze well. Yields 1 loaf.
From the book "Canadian Christmas Cooking" by Rose Murray
Serves: 1
Old-Fashioned Pound Cake Recipe brought to you by Recipes To-Go