St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
---------------------------------------------
Pound Cake - Dottie's

Originally, pound cake called for a pound of each ingredient: butter, 
sugar, eggs and flour, plus whatever flavoring you wish. Your recipe 
below has twice as much sugar, too many eggs (if you use large ones) 
and far too much lemon extract.

Grease and flour two loaf pans and line with parchment paper. 

Start with soft butter and cream it thoroughly. 
Gradually add only 2 cups of sugar, beating continuously for at least 10 minutes. 
Add the flavoring 
  - I would suggest 1/2 tsp. grated lemon rind and 2 tbsp. lemon juice. 
Measure your eggs. You want a total of 2 cups of eggs (16 fl. oz.), 
  about 8 to 10 large eggs. 
Add them to the batter one at a time, beating for at least 1 1/2 minutes for each one. 
Use cake flour, or about 1/4 cup less all-purpose flour plus 1/2 tsp. baking powder. 
Add the flour all at once, beating just until smooth. 

Pour into prepared pans and bake in preheated slow oven (300 degrees F) 
for 1 1/4 to 1 1/2 hr. until cake tests done with wooden toothpick.

---
Dottie

From: Dorothy Collman
To: Anglican@stsams.org
Date: Mon, 1 Aug 200 
Subject: Re: [Anglican] Pound Cake