Pound Cake (Traditional)
- 1 lb cake flour (3.5 cups)
- 1 lb butter (2 cups)
- 1 lb Sugar (Granulated) (2.25 cups)
- 1 lb eggs (9 large)
- 2 T vanilla (or brandy)
Preheat oven to 300°F (150°C), a slow oven. Line three bread loaf pans with waxed paper.
Cream butter well, add sugar gradually and cream until light and fluffy.
Add eggs, two at a time, and beat well after each addition. Add flavoring.
Add flour gradually and beat until smooth.
Pour mixture into pans and bake about 1 hour and 15 minutes.
From Ochef: "The texture is dense if the eggs are added whole and much lighter if the egg whites are beaten separately and then folded into the rest of the batter."