Boston Pound Cake - cooking recipe

Ingredients

2 c. sugar (equals 1 lb.)
3/4 lb. butter
6 eggs
1 lemon (juice and zest)
1 c. sour cream (add 1 Tbsp. vinegar or lemon juice to 1/2 pt. whipping cream)
1 tsp. baking soda
1/2 tsp. salt
3 oz. sherry wine
1 lb. flour (equals 3 1/2 c. sifted)

Preparation

Cream butter; add sugar.
Beat in eggs, one at a time, beating thoroughly after each.
Sift dry ingredients together and add alternately with liquid.
Turn into pans lined with tinfoil for easy removal.
Bake at 300\u00b0 for 1 1/4 hours.