Home › Cookery › Very Delicate Pound Cake

Very Delicate Pound Cake

16 eggs, 4 yolks. 1 pound of flour. 1 pound of sugar. 3/4 pound of butter.--Mrs. S. T.

SUPERIOR POUND CAKE. 1 pound of white sugar. 3/4 pound of butter. 1 pound of flour. Whites of 12 eggs, yolks of 9.

Cream the butter; add part of the sugar and yolks, and beat well; then gradually add the whites, and flour and balance of yolks. Beat well, flavor with extract of lemon, and bake in a moderate oven.--Mrs. F. C. W. Pound Cake. 1 pound flour. 1 pound sugar. 3/4 pound butter. 11 eggs. Sift and dry the flour, sift the sugar; wash all the salt out of the butter, and squeeze all the water out of it. Cream the butter with half the flour or more; beat the whites and yolks separately, beating rather more than half of the sugar with the yolks; then rub the remaining sugar and flour up together. Mix all these ingredients, part at a time, first one, then another. Beat well, and season with French brandy and lemon, or wine and nutmeg, to your taste.--Mrs. M.

BUTTER SPONGE CAKE. 14 eggs. Weight of 14 in sugar. Weight of 8 in butter. Weight of 6 in flour. Juice and grated rind of two lemons. All the ingredients added to the beaten yolks, and the frothed whites stirred in last.--Mrs. S. T.

Butter Sponge Cake. 14 eggs. Their weight in sugar. 8 in flour. 6 in butter. The rind of 1, and juice of 2 lemons.

Bake quickly.--Mrs. S.