Nana Dunlop's Pound Cake¶

Lois Hoegg
Charlotte, Catherine and Rachel Crosbie

• 2 ½ cups flour
• 2 cups white sugar
• ¾ tsp baking powder
• ½ tsp salt

• 4 eggs, well beaten

• 1 Tbsp lemon flavouring

• 1 tsp vanilla
• ½ lb butter (no substitutes)
• 1 cup milk

Cream butter and sugar together and slowly add beaten eggs. Add vanilla and lemon flavouring. Mix flour, salt and baking powder together and add alternately with milk to the egg mixture (a little flour, a little milk and so on). Pour into a greased tube pan and bake at 325°F for 1 hour, or until toothpick comes out clean upon testing. Orange rind or floured cherries can be added for variety.