Original Pound Cake from 1700's England

"My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C."
photo by Daniel C. photo by Daniel C.
photo by Daniel C.
photo by Daniel C. photo by Daniel C.
photo by Daniel C. photo by Daniel C.
photo by Munir A. photo by Munir A.
photo by Munir A. photo by Munir A.
Ready In:
1hr 55mins




  • Preheat oven 325 degrees.
  • In mixing bowl cream butter and sugar.
  • Add 1 egg at a time, beating after each.
  • Gradually add sifted flour, 1/2 cup at a time, til all blended.
  • Add lemon juice and lemon rind, blend inches.
  • Pour into a buttered and floured tube pan.
  • Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.

Questions & Replies

  1. Were lemons common in 1700s England? Are lemons a must in the recipe? Thank you.


  1. Excellent! Wonderful texture and great flavor! Thank you.
  2. Been making this in my family ( British) for so many years now and easiest recipe in the world. I always told people 1 lb sugar, 1 lb flour, 1 lb butter, 1 lb eggs and 1 hour and a bit. Our old cookr changed this recipe defiantly by adding in some chopped cherries. Said it never hurt to have a bit of a surprise in it. Always gas mark 3 for us. Took me forever to learn farenheit for electric ovens..
    • Review photo by Munir A.
  4. Excellent recipe! Flavor and texture perfect. As to the reviewer who thought it was too sour, the error had to be hers. It needs to be fresh squeezed lemon juice, only way this could be sour is if she used "Real Lemon Juice" concentrate from a bottle.
  5. I did everting put it came out to sour :(


  1. I’ve just replaced lemon juice and rinds with few drops of lemon essential oil. And used 350 g ratios instead of 453 g. Very tasty and homey.
  2. I did this pound cake today following your recipe but with 200 grams instead of 453 grams and I used a pan that my mother used to use. It is absolutely amazing and I want to thank you for your advice.
    • Review photo by Daniel C.


I live in Alpharetta, Ga. which is just north of Atlanta.
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