Pound cake

It doesn't get much simpler than this.

Yield:10" cake for 24 servings
Prep time: 00:20
Cook time: 01:20


2 1/3 cups sugar
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. lemon rind, grated
2 cups butter, softened (1 lb.)
1 1/2 tsp. vanilla extract, (or brandy)
4 cups unbleached white flour
10 eggs


  1. Blend sugar, salt, nutmeg and lemon rind in large mixing bowl.
  2. Cream sugar mixture and butter or margarine until light and fluffy.
  3. Add extract.
  4. Blend flour into creamed mixture gradually; continue blending until thoroughly mixed.
  5. Beat eggs into mixture, one at a time, beating well after each addition.
  6. When smooth, turn batter into greased and floured 10" tube pan.
  7. Bake in a 325 °F (155 °C) until cake tester comes out clean and cake is golden brown, about 80 minutes.
  8. Turn cake out onto cooling rack.
  9. Cool thoroughly.
  10. Let stand in airtight container at least 24 hours before serving.