The Pound Cake is a classic dessert with a simple preparation and guaranteed results. Its name comes from the fact that the main ingredients — eggs, sugar, butter, and flour — are used in equal parts, making the recipe easy to remember and adapt. The result is a soft, buttery cake with a rich taste, perfect for breakfast, a snack, or as a base for filling. Essential and versatile, it’s one of those desserts that never go out of style. Other soft desserts for breakfast include the lemon pound cake, the Nene cloud cake, the yogurt cake or the hot milk cake.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Pound Cake
- 4 eggs (to be weighed)
- all-purpose flour (the same weight as the eggs)
- butter (the same weight as the eggs)
- sugar (the same weight as the eggs)
- Half packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Tools
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- Electric Whisks
- Cake Pan 9.5 inches
Steps to prepare the Pound Cake
First, break the eggs and collect them in 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 work with the electric whisks until you have a frothy mixture.
Cut the same weight of the eggs in butter into pieces and soften it in the microwave or in a double boiler. Add it to the eggs. Also add the same weight of sifted flour. Add salt and vanilla and work until you have a homogeneous mixture.
Line a 9.5-inch springform pan with parchment paper. Pour the mixture and bake in a static oven at 350°F for 40-45 minutes. Remove from the oven, let cool, and take out from the pan. Dust with powdered sugar.
Storage
You can store the cake under a glass dome for 3-4 days.
FAQ
How much do 4 eggs weigh?
Between 200 and 250 grams!
Can I use other flavorings?
Sure, you can use grated citrus peel or a tablespoon of rum.
