1 c butter, soft
1-1/3 c sugar
3 eggs + 3 egg yolks, at room temperature
1-1/2 tsp vanilla
1-1/2 tsp water
1/2 tsp salt
1-1/2 c flour, sifted
Cream the butter, gradually adding the sugar and beating until the butter is light, fluffy, and almost white. Beat in the eggs, one at a time, and the vanilla and water. Add the salt. Fold the sifted flour into the batter. Scrape the batter into a greased and floured 9×5- inch loaf pan and bake at 325 for 70-80 minutes, or until cake tests done. Let the cake cool in the pan 5 minutes, then invert onto a wire rack and cool completely. A double recipe will bake in a bundt cake or 10- inch tube pan at the same temperature and for the same time. This recipe is from Cook’s Illustrated magazine, a favorite magazine of Grandma Burbank’s.
ginger pound cake
Add 3 T finely minced crystallized ginger , 1-1/2 tsp ground ginger, and 1/2 tsp mace with the salt.
lemon pound cake
Replace the vanilla with lemon extract. Add the grated rind of two lemons with the salt.