The name comes from the original recipe — a pound each of butter, sugar, eggs, and flour, with no leavening except the air beaten into the eggs. Eggs do all the structural work here.
Ingredients
- 1 cup softened butter (225g)
- 2 cups sugar (400g)
- 6 eggs
- 3 cups all-purpose flour (375g)
- 1 teaspoon vanilla
Method
- Cream butter and sugar until pale and fluffy, a full 5 minutes — don’t rush it.
- Add eggs one at a time, beating well between each. The batter may look slightly curdled; keep going.
- Sift in flour and add vanilla. Mix until just combined.
- Bake in a greased and floured bundt or loaf pan at 325°F for 60 to 70 minutes, until a toothpick comes out clean.
Serve plain, with strawberries and cream, or with a lemon glaze. Slices freeze beautifully.