Lemon Pound Cake. (Mrs. Thomas.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Beat butter to a cream.
  2. Work in well crushed sugar flavoured with the rind of 1 large or 2 small lemons (rub lump sugar on the best parts of the rinds, then grate the sugar fine).
  3. Add 5 eggs one after another, beating each well in as you add it.
  4. Add, very gradually, as for a sponge-cake, 1/4 lb. of well dried flour.
  5. Mix in with the hand in cold weather but with a spoon in the summer.
  6. Add a few carraway seeds if desired.
Original Text
Lemon Pound Cake. (Mrs. Thomas.) Beat ¼ lb. butter to a cream. Work in well ¼ lb. crushed sugar flavoured with the rind of 1 large or 2 small lemons (rub lump sugar on the best parts of the rinds, then grate the sugar fine), next add 5 eggs one after another, beating each well in as you add it. Then add, very gradually, as for a sponge-cake, ¼ lb. of well dried flour. Mix in with the hand in cold weather but with a spoon in the summer. Add a few carraway seeds if desired.
Notes
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