I saw it on many cooking shows, and I finally decided to try it. The Pound Cake is really simple, very buttery, very quick, very soft; in short, all the ‘very’ you want. It’s called 4/4 because the main ingredients are 4, and they all weigh the same. It’s good in its simplicity, but it’s also perfect for being sliced and filled with whatever you like: ganache, pastry cream, jam, or chocolate spread.
Let’s get to work and prepare the Pound Cake together.
If you’re looking for other soft and delicious cakes, here are some ideas!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the Pound Cake
- 4 eggs (to be weighed)
- all-purpose flour (same weight as the eggs)
- butter (same weight as the eggs)
- sugar (same weight as the eggs)
- Half packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Tools
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- Electric Beaters
- Springform Pan
Steps for the preparation of the Pound Cake
First, break the eggs into a bowl. Weigh them. For the cake, you will need to use the same weight of sugar, flour, and butter. Then add the same weight of sugar to the eggs and mix with the electric beaters until fluffy.
Cut the same weight of butter into pieces and soften it in the microwave or a bain-marie. Add it to the eggs. Also, add the same weight of sifted flour. Add salt and vanilla, and mix until you have a smooth batter.
Line a 9.5-inch springform pan with parchment paper. Pour the batter and bake in a static oven at 350°F for 40-45 minutes. Remove from oven, let cool, and remove from the pan. Dust with powdered sugar.
Storage
You can store the cake for 3-4 days under a glass dome.
FAQ (Frequently Asked Questions)
How much do 4 eggs weigh?
Between 200 and 250 g (7 to 9 oz)!
Can I flavor it with something else?
Sure, you can use grated citrus zest or a tablespoon of rum.
