Pound Cake

This is another recipe with deep roots. The original pound cake is equal parts by weight of flour, sugar, butter and egg. It doesn't require baking powder or baking soda because the egg and butter leaven this cake. I use raw sugar and add just enough lemon zest to make the flavor less heavy. In my kitchen I use a scale. The measurements here were done on an online converter and should each equal 1/2 lb. CATEGORY: Desert Recipe Name: pound cake Ingredients: 2 1/4 c ap flour or 2 1/2 c cake flour 1 1/4 c raw sugar 1/2 lb butter 1 c egg (4 I think) zest of 2 lemons Steps: * preheat oven to 450 * mix all ingredients until smooth * pour all ingredients into shallow buttered pan * bake for 25 minutes NOTES: This is lighter that one might expect but dense enough that a thin cake is all you need. I make mine in a cookie sheet pan. It is denser the second day.