Pound Cake
- Ingredients
- 1 cup butter
- 1 cup sugar
- 5 eggs
- 2 cups flour
- 2 teaspoons vanilla, or grated peel of a lemon
- Juice of half a lemon
- Utensils
- Mixing-bowl
- Mixing-spoon
- Dover beater
- 2 bowls
- Sifter
- Baking-pans
- Teaspoon or grater and lemon-squeezer
- Directions
- "Cream" the butter, add the sugar to it, and "cream" again.
- Break the eggs, putting the yolks in one bowl and the whites in another.
- Beat the egg-whites until stiff and dry, and then beat the yolks until creamy.
- Stir the yolks into the butter and sugar, mixing well.
- Sift the flour, and add it to the mixture.
- Stir in the flavoring.
- "Fold" the beaten egg-whites into the mixture.
- Bake in a buttered cake or muffin pan, in a moderate oven, for about twenty minutes.
- Remarks
To make a layer-cake from this recipe, bake the batter in two shallow cake-pans. When done, remove from the pans, spread current[1] jelly over the top of one layer, place the other layer on this, and cover the top and sides of the cake with Boiled Frosting.
If a deep cake-pan is used, instead of the muffin or shallow cake-pans, from forty to fifty minutes in a slow oven will be required for baking.
- ↑ Possibly a typo for currant.
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