Recipe For Pound Cake
You might have heard or even read about a ’quatre-quarts’ in French cuisine. Why? Because quatre-quarts (literally meaning ‘four quarters’) cake is exactly the same as pound cake. I love this cake because it consists of ingredients I always have at home. Not surprisingly then that this pound cake is one of the easiest last-minute desserts! I bake this cake very often.
Looking for a classic chocolate cake? Then also check out the best chocolate cake ever I have ever made!
My homemade recipe for pound cake: the classic amongst classics!
- 4 oz unsalted butter (115 g)
- 4 oz caster sugar (115 g)
- 2 medium eggs
- 4 oz self-raising flour (115 g)
Add the butter to a small saucepan and place it over medium heat until melted. Then transfer it to a large mixing bowl and it cool for 5 minutes (because the eggs will scramble if the butter is too hot). Then add the eggs.
Whisk well for a minute until you get a creamy mixture. Then add the caster sugar.
Stir well again. Then add the self-raising flour and a pinch of salt.
Mix well until you get a firm and sticky cake batter. Butter a cake tin and sprinkle it lightly with flour. Then add the cake batter.
Flatten the top with a spatula. Then bake the pound cake in a preheated oven at 356°F (180°C) for 30 minutes. Remove the pound cake from the oven and let it cool fully in its tin.
Then slice the pound cake up and serve.