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Citron Pound Cake

A moist pound cake flavored with candied citron and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Citron Pound Cake

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Citron Pound Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Line two cake tins with buttered paper.

Make the batter

  1. In a large bowl, beat the butter to a cream.

  2. Gradually beat in the powdered sugar, then the flour and salt.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Stir in the brandy and the chopped citron.

Bake

  1. Pour the batter into the prepared cake tins and bake until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creamed with sugar to trap air and give the cake a tender, rich crumb.
Eggs
Add structure and richness, and help bind the batter as it bakes.
All-purpose flour
Provides the main structure that holds the cake together as it sets.
Powdered sugar
Sweetens the cake and, creamed with butter, helps create a fine, even texture.
Brandy
Adds aroma and flavor, and a little moisture to the batter.
Candied citron
Adds bright, sweet-tart citrus flavor and chewy bits throughout the cake.

The step that matters

Beating the butter to a cream. Beating softened butter with sugar traps air in the fat, which helps the cake rise and gives it a light, even crumb. Butter that is too cold or too warm will not cream properly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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