Eileen Duffy, author of Behind the Bottle, shares her mother's recipe for a three egg Pound Cake with us.
2 1/4 cups sifted flour
2 tablespoons wheat germ
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup softened butter
3 eggs
1 teaspoon lemon rind
1 teaspoon vanilla
Grease 10-inch tube pan. Bake 350 for 60-70 minutes.
