The pound cake or 4/4 is a very soft pantry cake ideal for breakfast, a snack, or a treat between meals. The taste is reminiscent of the cakes that grandmothers used to make with simple ingredients everyone had at home, like the Paradise cake or the Margherita cake.
Known in Northern Europe as pound cake (“pound” referring to the unit of measurement), the 4/4 cake gets its name from the equal weight of its 4 main ingredients. Easy to remember, even by those who couldn’t read, this simple cake, born in the 1700s, quickly spread from Europe to the United States.
The pound cake consists mainly of 4 ingredients: eggs, sugar, butter (or other fats), and flour, each weighing the same. The recipe is very simple, quick, and doable even for those with little experience; besides being suitable for breakfast, it’s perfect as a base to be filled. Try it with custard and raspberries; I’m almost sure you’ll fall in love with it.
Try also the other simple cake recipes for breakfast
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 384.86 (Kcal)
- Carbohydrates 43.52 (g) of which sugars 26.59 (g)
- Proteins 5.62 (g)
- Fat 21.99 (g) of which saturated 13.80 (g)of which unsaturated 8.09 (g)
- Fibers 0.55 (g)
- Sodium 33.73 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The 4/4 cake was created with only 4 ingredients, all weighing the same; flavors, salt, and leavening agents were added later. If the butter mix is well done, leavening agents aren’t needed, but they are added for extra assurance, especially for beginners.
It’s an extremely versatile cake where fats and flours can be modified following some rules.
- 1 3/4 cups all-purpose flour
- 1 cup sugar (you can reduce it to 3/4 cup)
- 4 medium eggs
- 14 tbsp butter
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- lemon zest (grated or other flavors to taste)
- 2 tsp butter
- 1 tbsp all-purpose flour
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Electric Mixer
- 1 Scale
- 1 Sieve
- 1 Cake Pan 9-inch diameter
Procedure
Sift together the flour, cornstarch, and baking powder, set aside.
Cut the butter into cubes, place it in a large bowl, and let it sit at room temperature for 1 hour (30 minutes in the summer) or soften it in the microwave.
Add the sugar, vanilla, grated lemon zest to the softened butter in the bowl, and beat the mixture with an electric mixer until fluffy and airy. Start at low speed, then increase to medium speed, which will take about 3/4 minutes.
Continue beating the mixture and gradually add the eggs one at a time, allowing them to incorporate slowly without losing airiness in the mixture.
Now add the sifted flour with baking powder and salt in 3 or 4 additions, mixing just enough to combine the ingredients.
The batter is ready.
Butter and flour the mold, pour the batter inside, and gently level it.
Bake the cake in a preheated static oven at 350°F for about 45/50 minutes.
Do the toothpick test to verify if it’s done.
If necessary, cover the surface with a sheet of aluminum foil.
The pound cake is ready, take it out of the oven, let it cool slightly, and transfer it to a plate. Let it cool completely and sprinkle it with powdered sugar.
Tips
Storage
The pound cake keeps well at room temperature for 2/3 days if well covered.
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