source: Recipes Galore!
the extract in this recipe can be substituted for any flavor; I have also used orange
The history of pound cake
It is believed that the pound cake is of northern European origin and dates back to the early 18th century. A recipe for pound cake appears in The Art of Cookery by Hannah Glasse, published in 1747. The first U.S. cookbook, American Cookery, published in 1796, has a recipe for pound cake.
Over time, the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.
How it was made in the past
An early variation on this cake replaced some of the flour with cornmeal made from dried corn (maize), which was then called Indian meal. A recipe for Indian pound cake was first published in 1828 by Eliza Leslie and later included in The Indian Meal Book, which was published in London in 1846 when people in Ireland were looking for alternatives to expensive wheat flour. (Wikipedia)
Ingredients
1 cup butter, room temperature
1/4 cup oil
3 cups sugar
5 large eggs
3 cups flour
1 cup milk
1 teaspoon lemon extract
Directions
To make this delectable lemon pound cake, start by creaming the butter on medium speed in a mixer; add the oil. Gradually add the sugar, one cup at a time. Add the eggs, one at a time Add the flour alternately with the milk. And lastly, add the extract.
Grease and flour a bunt or tube pan. Bake at 300 degrees for 90 minutes. Cool on a wire rack for 15 minutes before removing from the pan to cool completely. Enjoy!
also see:https://myrecipebox.online/cocoa-pound-cake/
