Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
The 1:1:1 ratio of sugar, flour, and butter (by weight) creates a tender, tight-crumb cake through balanced structure and fat. Beating the butter and sugar incorporates air cells that expand during baking, while the high egg content (8 eggs to 1 pound flour) provides both structure through protein coagulation and moisture through water content. The name 'pound cake' derives from this traditional pound-of-each formula, which requires no chemical leavening because mechanical aeration from creaming provides the rise.
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Mix ingredients together
Bake
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavor actually improves after a day as the crumb softens slightly. The batter cannot be made ahead as the leavening relies on incorporated air that will dissipate.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 5 days or refrigerate for up to 1 week. For longer storage, wrap in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature before serving. Serve at room temperature for best texture and flavor.
