Old-Fashioned Pound Cake Recipe
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Old-Fashioned Pound Cake
1 cup Butter
1 cup Sugar
5 Egg
-separated
2 tsp Lemon rind
1 1/3 tbsp Lemon juice
1 tsp Vanilla
2 1/4 cup Flour
Prepare a 9x5" loaf tin by greasing it with butter and lining it with
butter waxed paper. Preheat the oven to 325F. Using an electric mixer
cream the butter until very smooth. Gradually add the sugar, beating
well until very light and fluffy. With and electric mixer, beat the
egg yolks until light-coloured and creamy and add to them the grated
rind, lemon juice, vanilla.
Beat this mixture well into the butter and sugar mixture . Very
gradually stir in the flour. Beat the egg whites until they are
stiff, but not dry. Fold them into the batter, a third at a time.
Spoon into the prepared tin and bake for 1 hour and 20 minutes, or
until light golden brown. Cool in the pan for 10 minutes then turn
out onto a rack. Carefully remove the wax paper and cool completely.
The cake keeps well wrapped in a brandy-soaked cheesecloth in a tin.
It does not freeze well. Yields 1 loaf.
From the book "Canadian Christmas Cooking" by Rose Murray
Serves: 1 |
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When starting a weight loss program, dieters frequently direct their attention to chain store and well known foods described as 'low-fat'. This is far too often an error, seeing that an item can be reduced in fats, but also high in carbohydrates.
In deciding on a weight loss regime, it is essential to make sure you decrease intake of fat, salt and refined carbohydrates.
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