You need lard, real lard not crisco.

How many eggs in a pound of eggs depends on size. And sort of depends on where you are.
http://en.m.wikipedia.org/wiki/Chicken_egg_sizes

I bake a lot and this is my favorite poundcake because it's like a homemade Sara Lee!

Elvis Presley's Favorite Pound Cake

Note the cold oven start. Important for getting a nice crust on the cake.

Sara Lee. Pull out of freezer and let defrost.

Vanilla pound cake
3 whole eggs at room temperature
3 egg yolks at room temperature
1/2 tablespoon of vanilla
1/2 tablespoon of water
8 oz unsalted butter at room temperature
9 oz of vanilla sugar (or granulated sugar)
1/2 teaspoon of salt
7 oz of cake flour, sifted

Tablespoon of Melted unsalted butter
Brush melted butter over the inside of a 8x4 loaf pan, line with baking paper.

Place whole eggs, egg yolks, vanilla and water is bowl and mix to break up the yolks and combine the ingredients. Do not beat in any air and all ingredients should be at room temperature.

Place soft butter in a mixer and beat for about two minutes. Add sugar gradually and continue to beat for 4-5 more minutes until mixture is light in color(almost white) and fluffy. With mixer running, pour egg mixture in very gradually(slowly so it mixes- take like 3 minutes to add all of it). Mix in salt.

Fold(do not use the mixer at this point)in sifted cake flour a quarter at a time.

Pour battery into prepared pan. Cook at 350(if your oven is hot start at 335-340) for 45-55 minutes. Use a wooden skewer inserted in the top of the cake to check if it done. When done take it out of the pan and cool to room temperature.

Search Finecooking.com they have the best pound cake recipes.

Another variant is the French yogurt cup cake.

Doesn't anyone know why it's called a pound cake? It takes one pound each of butter, sugar, flour, and eggs. Now you know.

Oh, and I was surprised it doesn't call for baking powder or any other leavening ingredient. The eggs take care of all that while it bakes.

I have never made one either but you bet my first one will be all the eggs. ALL THE EGGS!

Go big or go home.

Anonymous wrote:Wayyyyy too many eggs there.

Every recipe I've ever seen (which is all of 4 or 5 of them) call for 8-10 eggs. Enough to equal a pound. Really, that is the real recipe for pound cake.
http://en.wikipedia.org/wiki/Pound_cake

And not enough flour.

Wayyyyy too many eggs there.

Traditionally, it calls for a pound of butter (4 sticks), a pound of eggs (about 9), a pound of flour (2 cups), and a pound of sugar (2 cups) plus whatever flavoring you want (vanilla, lemon zest, etc). Is there any way to improve on that?

Dear foodistas, please share your favorite pound cake recipe. I have to make one for this weekend, I must admit that I like baking but never made a pound cake before!!! Thanks.