Preparation info

  • 2

    loaf cakes
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

According to tradition, the original poundcake was made with four pounds of ingredients. It contained a pound each of butter, sugar, flour and eggs. In whatever manner the poundcake came about, it is a delectable legacy from the standpoint of both flavor and texture. The cake has a firm texture and a tender crumb. The only leavening is provided by stiffly beaten egg whites.

Ingredients

    Method