Recipe: Alice's Restaurant Pound Cake with Lemon Icing (1960's)

ALICE'S RESTAURANT POUND CAKE

1 lb butter, softened
1 lb white granulated sugar
1 lb eggs
1 lb flour
Generous pinch of salt
Juice and zest of 1 large
Lemon (or 1 or 2 tablespoons lemon juice)
Lemon Icing (recipe follows)

Preheat oven to 300 degrees F. Well grease a large angel food cake pan.

Cream butter, then add sugar gradually until mixture is smooth. Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Place in prepared tube pan.

Bake at 300 degrees F for 90 minutes or until cake tests done.

LEMON ICING

1 (1 lb) box powdered sugar
1 or more tablespoons butter
Juice and zest of 1 or 2 lemons
Heavy (whipping) cream (if needed)

Cream butter with powdered sugar, adding butter as needed to absorb the sugar. Add juice and zest of lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream.

Makes 1 tube cake
Source: Alice's Restaurant Cookbook by Alice May Brock, 1969