Pound Cake / Bishop’s Cake

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 C butter or margarine (2 sticks)
2 C sugar
2 C cake flour
5 eggs
1 TSP vanilla
½ TSP salt
Juice of 1 lemon (~2 TBS)

Temperature: 325

Cream the butter and sugar. Add the eggs 1 at a time. Add the lemon juice and beat well. Add flour and mix just till blended. Pour into a 9″ or 10″ tube, bunt or loaf pans that have been greased and floured. Bake 1¼ hours then cool in pan.

Alternate: Sprinkle blanched and crushed almonds in the bottom of pan so that it makes a cake topping when it is cooled and inverted. Chopped pecans or walnuts can also be used.

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