Traditional pound cake

Traditional pound cake

When you think of old fashion cakes, the first thing that comes to mind is a pound cake. Traditionally a pound cake was made with 4 ingredients in an equal ratio. 1 pound of sugar, 1 pound of eggs, 1 pound of flour and 1 pound of butter.

Eliza Leslie in her 1851 edition of Direction for Cookery, suggested adding lemon and oranges.

A four pound cake is probably too big for most families, so here is a smaller version.

-         - 225 g butter ( room temperature )

-         - 225 g sugar

-         -  225 g flour

-         -   4 eggs

-         - The zest of an orange ( or lemon if you prefer )

Beat  eggs until fluffy – Light creamy yellow

Mix till smooth butter and sugar

Add all the ingredients together

Pour in a greased.

Bake in a 180 degrees oven for about 30-40 mn. Use the toothpick test to check if the cake is finished.

Let it cool, then sprinkle icing sugar over.

Pound cake