From: Linda McCartney’s Home Cooking, p. 164
A basic recipe for a sponge cake that can be varied by adding ingredients such as grated lemon zest and lemon juice or cocoa powder.
The pound cake recipe makes three cakes, so it is ideal for freezing or giving to friends.
The recipe works well with gluten-free self-raising flour and is very similar to the Victoria Sponge (p. 166 in “Home Cooking”; the Victoria Sponge uses slightly less egg).