3 sticks butter
3 c. flour
1 lb 10X sugar
8 med eggs
1 tsp. vanilla extract
Cream butter and sugar. Add vanilla. Alternate adding flour and eggs, beginning and ending with flour, blending well after each addition. I usually do a cup of flour, 4 eggs, cup of flour, 4 eggs, last cup of flour.
Bake in a greased and floured tube pan at 350°F for 30 minutes, then lower to 300°F for 45 minutes. This gives it a crunchy top layer that lifts off of a slightly underdone part that I loved when I was a kid. She did it by accident when she was hurrying one time and I liked it so she kept cooking it that way. It should probably be cooked at a consistent 325°F.
There was always a pound cake there when I came to visit until one visit when I was 11. I was so disappointed, that she had me help her make one. I was delighted to learn how and impressed one of my teachers when I took her a piece of a cake I’d made after I came home. A few years later, I commented that my grandmother hadn’t made one in a while and she said that she only ever made them for me and since I was making them myself, she figured she didn’t need to any more.
It had never occurred to me that she didn’t have them around all the time.
My other grandmother never taught me to make pound cake the way she did so I don’t have her recipe. What I remember of Nanny’s pound cake is that she put a citrus glaze on it. I think I recall both lemon and orange. It always seemed like decadent lily gilding to me. And I did think it was a wonderful treat.
3 sticks butter