Four-quarters
🧈 The Authentic Recipe for Traditional Pound Cake
Type de plat: Dessert, Teatime, Snacks, Four-quartersCuisine: FrenchDifficulté: Very easy, Easy
Portions
6
portionsPrep Time
15
minutesCook Time
45
minutesOven Temperature
170
°CPound cake is a staple of family baking. 🧈 Equal weights of butter, sugar, flour, and eggs result in a golden cake with a slightly crisp crust. Simple to make, it’s the perfect accompaniment to your coffee.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
250 g 250 Eggs (4 large or 5 small)
250 g 250 Sugar
250 g 250 Semi-salted butter
8 g 8 Baking powder
250 g 250 Flour
Instructions
- Beat the eggs briefly.
- Melt the semi-salted butter. If you only have unsalted butter, add a spoonful of salt.
- Add the sugar, flour and yeast, mix with a whisk.
- Add the lukewarm melted butter gradually, mixing gently. Do not overmix the dough.
- Pour the mixture into a 25cm diameter round cake tin or a greased cake tin. Let the batter rest for 15 minutes.
- Preheat and bake at 170°C for 45 minutes.
Astuces
- Do not overbeat the eggs to maintain the dense texture of the pound cake. To check if it’s cooked, insert a knife into the center; it should come out clean. For a vanilla flavor, add liquid vanilla to your batter.
