A great pound cake is rich and creamy and made now only for very special occasions because it is full of calories. A pound cake got its name from the fact that it used a pound of butter and a pound of sugar. This recipe might be very similar to the recipe for the pound cake that might have been included in the Mills College Club of New York Cookbook.

• Sift 3 cups of cake flour into a large mixing bowl.

• Add 1 pound of sugar and beat well.

• Add 1 pound of butter (you may melt to incorporate more easily).

• Add 6 large eggs and beat.

While continuing to beat, add:

• 2 teaspoons of pure vanilla extract

•  1/2 teaspoon salt

•  1/2 cup buttermilk

Beat until all lumps and air bubbles are removed from the mixture.

Pour the batter into a greased and floured standard tube cake pan. Bake the cake for 1 hour and 20 minutes in a preheated oven at 325° F.

Be careful not to check the cake too often because it will fall. Test with a toothpick or cake tester; when it comes out dry it is done.

Cool the cake and remove it from the pan. Frost with your favorite icing or sprinkle with confectioner’s sugar.