Categories: Cake, icings, torte

Ingredients

• 1 cup butter
• 2 cups sugar
• 1 tsp. vanilla extract
• 1 tsp. lemon extract
• 4 eggs
• 3 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 cup buttermilk

Directions

1. Preheat oven to 350 degrees. Butter and flour a 10 × 5 × 3-inch loaf pan. Line the bottom with brown paper and grease or butter again. Cream the butter and sugar with extracts until light. Add the eggs one at a time, beating well after each is added. Sift together flour, baking powder, baking soda and salt. Add dry ingredient mixture alternately with buttermilk. Beat until smooth and pour into prepared pan. Bake for 1 hour or until nicely brown.

2. Note: a 9 × 5 × 3-inch loaf pan is a standard size today, slightly smaller than the pan called for in the Victorian recipe. Using the entire amount of the pound cake batter may overflow a modern pan. If needed, remove just enough batter to fill your pan 2/3 to 3/4 full.

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