Barbara Martin brought her best in the world, passed down through the generations, pound cake to our book-making on June 10, 2012. In response to popular demand, she is sharing the recipe with the wVw community. It is indeed good eats!
1 lb butter
3 cups sugar
4 cups flour
1 teas vanilla extract
1 teas lemon extract(OR almond OR rum depending on what your taste is or if you want to experiment. I use either lemon or rum)
1/2 teas baking powder (If using sweet butter, add 1/2 teas salt.)
1/2 cup milk
Cream butter and sugar really well. Take as much time with this as you can. Add vanilla and lemon extract. mix well. Now add, alternately, two eggs for each cup of flour. (Sifting flour twice will give a lighter cake.) For last cup of flour, add milk. Mix well, but do not over beat. Batter should be smooth. Pour into a tube pan. Place in a COLD oven then set oven to 350 degrees. Cake should be done in one hour or more depending on your oven. Cake is done when tooth pick in cake comes out clean. Then welcome to cholesterol heaven!! Enjoy!
Barbara left us great stories and the a recipe for the best pund cake in the world. Try it! You'll love her cake as much as WVW writers loved Barbara.