Pound

Cake

From the word itself ‘pound’, this type of cake is traditionally made with a pound of flour, butter, eggs
and sugar. Additional flavourings or dried fruits can also be added.

Example:
Classical Pound Cake
Inspired by Martha Bakes, February 2011
Yield: Makes 2 loaves
Tools and Equipment: 9-by-5-by-3 inch loaf pans, pastry brush, sifter, electric mixer, straight edge
spatula, wire rack, oven, offset spatula, cake tester

Ingredients
3 sticks (1 1⁄2 cup/340 g) unsalted butter, room temperature, plus more for pans 4 cups (400 g) sifted
cake flour, plus more for pans
1 tsp salt
4 tsp (18 g) baking powder
2 3/4 cups sugar
8 pcs. eggs, room temperature (400 g without shell) 1 cup milk, room temperature
2 teaspoons pure vanilla extract

Procedure:
1. Preheat the oven to 325 degrees Fahrenheit. Butter the two 9-by-5-by-3-inch loaf pans and dust it
with flour. Set aside.
2. Sift the flour with the salt and baking powder two times and set aside.
3. With an electric mixer set on medium speed, cream the butter until fluffy. Add the sugar
gradually, beating until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter
mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
5. Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans.
Level tops with an offset spatula. Bake at 325°F for about 1 1/2 hours, until the cake tester comes out
clean. Let the cake cool in the pan for about 10 minutes, then invert to a wire rack to cool thoroughly.
Serving suggestion: Plate the cake with a teaspoon of cream cheese and blueberry on the side. Dust it
with confectioners’ sugar.