Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.
This historic pound cake relies on mechanical leavening from beaten eggs and the emulsifying power of egg yolks to create a tender crumb. Creaming butter and sugar incorporates air cells that expand during baking, while the high egg yolk content (12 yolks!) creates a rich, fine-textured cake through lecithin's emulsifying properties. The single teaspoon of soda (baking soda) reacts with acidic lemon juice to provide additional lift and neutralize some acidity, while the lemon's oils in the rind contribute intense flavor that survives the heat of baking.
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Cream butter and sugar together
Beat the yelks of twelve eggs and add to the butter and sugar
Beat the whites to a stiff froth
Add flour and the whites gradually
Add lemon rind and juice
Bake in moderately
Flavor with extract of lemon
The cake can be baked up to 3 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. The flavor actually improves as the lemon oils permeate the crumb. For longer storage, wrap well and freeze for up to 2 months; thaw at room temperature for 3-4 hours before serving.
Store unfrosted cake in an airtight container or wrapped in plastic wrap at room temperature for up to 5 days. The high butter and sugar content preserve moisture and prevent staling. If glazed or frosted, refrigerate for up to 1 week, but bring to room temperature 30 minutes before serving for best texture and flavor.
