This was named thusly because early recipes called for a pound each of flour, butter, sugar and eggs. This recipe is only modified slightly.
- 4 oz cake flour – 1 level cup (AP flour will work – a bit more than 1 cup)
- 4 oz butter – about 1 stick
- 4 oz sugar – about 1/2 C
- 4 oz eggs – about 2 large eggs
- scant salt and 1/2 tsp vanilla
- When getting the flour, unless you are measuring it in ounces, use a spoon to put the flour into your dry measuring cup. Fill it just over the top.
- Cream together sugar and butter
- Add eggs 1 at a time, and beat until incorporated
- Add the salt and vanilla
- Add 1/2 of the flour and mix, but do not overmix
- Add the rest of the flour and mix to incorporate
- Bake for 60 minutes @ 350º
- Knife test the batter. If it comes out clean, you’re done,
otherwise, cook for another 10 minutes - Cool at least 20 minutes before turning out
- Cool completely on a rack before serving
