The 1896 One Pound Pound Cake Food

THE 1896 ONE POUND-POUND CAKE

The 1896 One Pound-Pound Cake image

Posted in response to a request for an authentic one pound pound cake...this recipe is from a cookbook, dated 1896

Provided by TGirl

Categories Dessert

Time 1h30m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 6

Ingredients

1 lb butter
1 lb sugar
1 lb flour
1/2 teaspoon mace
10 whole eggs (seperated)
2 tablespoons brandy

Steps:

Cream butter and sugar.
Add egg yolks, beat until thick and lemon colored.
In seperate bowl, beat egg whites until stiff peaks form.
Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
Beat vigorously for 5 minutes.
Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.

Nutrition Facts : Calories 308.2, Fat 17.4, SaturatedFat 10.3, Cholesterol 118.2, Sodium 135, Carbohydrate 33.5, Fiber 0.5, Sugar 19.1, Protein 4.4

LEMON PUDDING POUND CAKE

Lemon Pudding Pound Cake image

I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.

Provided by Kardea Brown

Categories dessert

Time 2h35m

Yield 8 to 12 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the pan
3 cups all-purpose flour
One 3.4-ounce package instant lemon pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup vegetable oil
2 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 cup whole milk
1 cup confectioners' sugar, plus more as needed
Juice of 1 small lemon (1 1/2 tablespoons)
2 teaspoons pure vanilla extract

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

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