Old-Fashioned Pound Cake
This true "pound" cake is rich and dense, and inspired by a recipe from Martha Washington herself!
Equipment
- Bundt Pan
Ingredients
- 2 cups unsalted butter (4 sticks)
- 2 cups sugar
- 6 large eggs
- 3½ cups all-purpose flour sifted
- 1½ tsp ground nutmeg
- 1 tsp lemon zest freshly grated
- ¼ cup brandy
Instructions
- Preheat the oven to 350°F. Grease a 10-inch Bundt pan with vegetable shortening. (I used cooking spray)
- In the bowl of an electric mixer, (or beat by hand in a large bowl), cream the butter until light and fluffy.Add the sugar gradually while continuing to beat.
- Add the eggs, one at a time, beating in each one thoroughly before adding the next.
- Sift the flour with the nutmeg, and gradually add to the butter and sugar, mixing in each addition thoroughly before adding more.
- Add the lemon zest and brandy, mixing until well-combined.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a wooden skewer inserted in the center comes out clean.
Notes
The recipe from Dining with the Washingtons says to bake for 45-50 minutes, but my cake took a bit over an hour. It is a heavy batter and you want to make sure it cooks all the way to the center. I placed a sheet of foil loosely on across top of cake for last 10 minutes to prevent over-browning.
Nutrition facts calculated using verywellfit.com
Nutrition
Serving: 1sliceCalories: 428kcalCarbohydrates: 46.2gProtein: 5.4gFat: 25.2gSaturated Fat: 15.3gSodium: 190mgPotassium: 62mgFiber: 0.8gSugar: 25.3gCalcium: 21mgIron: 2mg
Tried this recipe?Let us know how it was!