Here is page 31 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Buttercup Pound Cake
Quick-Mix Method

Extra egg yolks in the refrigerator? Try this old-fashioned pound cake made the modern “Quick-Mix” way. It’s rich . . . so thin slices are in order.

BAKE at 350° F. for 40 to 50 minutes. MAKES 9-inch tube cake.
All ingredients should be at room temperature.

Sift together . . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup sugar

Add . . . 1/4 cup butter
1/4 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 5 egg yolks (1/3 cup)
1 teaspoon vanilla
1/4 teaspoon lemon extract

Beat . . . for 2 minutes.

Pour . . . into 9-inch tube pan (generously grease and lightly flour bottom only).

Bake . . . in moderate oven (350° F.) 40 to 50 minutes. Cool. Serve plain or frosted with lemon butter frosting, page 46.