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POUND CAKE

Category:    Cakes, Desserts
Yield:8 servings
 
      1 lb Butter                                   Generous pinch of salt
      1 lb Sugar (approx. 2 C)                     Juice and zest of 1 large
      1 lb Eggs  (approx. 10)                       Lemon (or 1 or 2 T lemon
      1 lb Flour (approx. 3 C)                      Juice)
 
  Cream butter, then add sugar gradually till mix is smooth.  Add eggs, one
  at a time, stirring until fully absorbed into mixture. Add flour gradually,
  stirring until fully absorbed.  Stir in salt and lemon juice and zest. Bake
  in well-greased angel-food cake tin for 90 minutes at 300 F.
  
  ICING
  
  Cream 1 or more T butter with 1 1-lb box of powdered sugar.  Add butter as
  needed to absorb the sugar.  Add juice and zest of 1 or 2 lemons, 1 at a
  time as needed to achieve spreading consistency.  If icing is still too
  thick, thin with heavy cream.
  
  Source:  Alice's Restaurant Cookbook, by Alice May Brock, Random House,
  1969.
  
  PS:  This makes a big cake which will keep much longer than I've ever seen
  one last.  It's also almost impossible to overbake.  A couple years ago I
  was making one as an Xmas gift for friends. I went to bed, forgetting to
  remove the cake from the oven, and it baked all night long. When I finally
  got it out of the oven (over 7 hours after it went in) the cake was
  perfectly OK except for a suface layer about " deep that was a bit dry. I
  made another cake for the gift, but my family gobbled the "mistake" in
  short order.
 

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