Here is the December 1954 Woman's Day Magazine Pound Cake recipe I offered.

The difference between cake and all-purpose flour in the States is that cake flour contains less protein/gluten, thus makes a very tender cake. If you want the cake flour equivalent, 3/4 cup all-purpose flour plus 2 tablespoons cornstarch equals 1 cup cake flour.

The proportions are important in this and most other cake recipes. I'm thinking that if you insist on the 12 eggs you might get away with using 3 1/4-3 1/2 cups rather than 3 cups flour, but I wouldn't bother. This recipe makes a tender, delicious pound cake. Hope this is helpful, Eve.

POUND CAKE
Woman's Day Magazine, December, 1954

(Glazed 10-inch cake cost $1.70 in 1954!)

For cake:

1 pound (2 cups) butter                          3 Tbs lemon juice
3 1/2 Cups sifted all-purpose flour        10 eggs, separated(large)
1/4 tsp baking soda                               1 Tbs vanilla
1 tsp mace                                             1/4 tsp salt
3 Cups granulated sugar                       1 tsp cream of tartar

To Make The Cake:

1. Assemble ingredients; let stand for 1 hour at room temperature.
2. Use 2 Tbs of the 1 pound of butter to grease cake pan. Dust with flour (not from the 3 1/2 cups) (We�ve used a Bundt pan, a straight sided tube pan, vintage dainty fluted tube pans, and rectangular bread pans.)
3. Preheat oven to 300 F.
4. Sift, then lightly spoon flour into measuring cup. Level top with spatula. Put 3 1/2 cups sifted flour into sifter (Do not use cake flour or self-rising flour.)
5. Add soda, mace, and 1/2 C sugar to flour in sifter.. Sift into a large bowl.
6. Add 1 pound (less 2 Tbs) butter. Blend well with clean fingers.
7. Stir lemon juice, and vanilla into the 10 uunbeaten egg yolks. Add, a small amount at a time, to butter mixture, blending well with fingers.
8. Beat the egg whites with 1/4 tsp salt until whites stand in soft glossy points (not dry)
9. Gradually add 1 1/2 cups sugar, beating after each addition until blended.
10. With a spoon or rubber spatula, gently fold in 1 tsp cream of tartar.
11. Drop beaten egg whites onto batter 1/3 at a time; gently fold in with hands or spatula until whites are evenly distributed through batter.
12. Spoon batter into prepared pan. smoothing top with back of spoon. Set pan down hard once on table to remove any air bubbles.
13. Bake at 300 F for about 2 1/4 hours, or until done. (Note: our straight tube pan in our oven takes about 1 hour 40 minutes. ) Cake is done when it shrinks from sides of pan and the surace springs back when pressed lightly with finger.
14. Turn oven off, and leave cake in oven 30 minutes.
15. Remove from oven, and let stand in pan on cake rack 30 minutes. Gently loosen sides. Turn cake out on rack.

Glaze: Measure 2 C sifted confectioners� sugar. Add grated rind of 1/2 lemon, 1 tsp lemon juice, 2 Tbs water; mix until smooth. Glaze cake on rack. Decorate with candied fruit if desired. Other flavorings may be substituted as desired.