Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. Over time the ingredients for pound cake changed. cookbook, American Cookery, which was published in 1796. A recipe for pound cake is in the first U.S. ![]() It is believed that the pound cake is of northern European origin and dates back to the early 1700s.
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