Old fashioned pound cake

Apparently, in the pound cake, you're supposed to have a pound of butter and a pound of flour and a pound of eggs. Which is where the name originated. But it also sounds unbelievably rich and fattening. So, I found this other recipe which uses 5 eggs as opposed to the 9 in the original. Whew! NINE eggs...

So, I made this cake sometime ago and it passed my disappearance test with flying colours!

Credit for the recipe goes to Mc Calls Book of Cakes and Pies

3 1/2 cups sifted flour

2 tsp baking powder

1 tsp salt

200 gms butter

2 cups sugar

5 eggs

2 tsp grated lemon peel

3/4 cup milk

Preheat oven to 180 degrees centigrade. Sift flour with baking powder and salt. You know the rest of the drill right? No?

:D

Ok, here goes:

Beat butter and sugar using an electric mixer until it's light and fluffy. Add eggs and lemon peel. Beat in flour mixture alternately with milk, ending with the flour mixture. Beat until just combined.

Pour into greased baking tray ( I used a bread tin for which I had to divide the cake batter into three) and bake for at least forty minutes. If you're using a bread tin, then you have to bake it a little longer or the cake won't be cooked through and you'll end up with a sticky mess (it happened with one of the batches).