My aunt Rachel Malgieri Rocco was a great home baker (see her Date Walnut Bread), and I watched her prepare this pound cake countless times as a child. I was fascinated by the odd mixing method—the yolks and sugar are whipped, then the flour and butter are beaten together, the egg whites are whipped, and after everything is combined the batter goes back on the mixer for a thorough beating. Several years ago I ran into Mary Lou McGrath, my aunt’s niece through marriage, and we fell to talking about all the great things we remembered our mutual aunt baking. She mentioned the pound cake and mailed me the recipe the following week. I am thrilled to have it. This is a little trouble to make because of all the different bowls you need—if you only have one mixer bowl, you can beat the butter and flour together in the same bowl as the yolks and sugar without washing it in between. Then you’ll have to wash the bowl and whisk before whipping the egg whites—not much trouble compared to the exquisite result. Note: Don’t attempt to mix this cake unless the butter is very soft, almost the consistency of mayonnaise, or the flour and butter mixture will be stiff and will not combine easily with the other elements of the batter.