Pound Cake Recipe
Pound Cake
Flavors of France
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Baking time: 45 minutes

Difficulty: Average
Chef's Note

In the French West Indies, particularly in Martinique and Guadeloupe, this pound cake is part of the array of Christmas eve desserts. Some cooks add a very ripe banana to the batter to make the cake even moister.

This is a classic of French pastry-making, a rich cake with the flavour of real butter… don't consider substitutes! The French name quatre-quarts, four quarters, comes from the fact that the cake is made from equal weights of its four main ingredients. In English it is called "pound cake" for the same reason: originally the recipe included one pound each of flour, sugar, butter and eggs.

Generally in modern versions the pound cake weighs about 1 kg, or two pounds, with the eggs, flour, sugar and butter each accounting for 250 g, or about half a pound. If you want to make a chocolate version, reduce the amount of flour to 225 g and add 25 g of cocoa powder so that the proportions remain the same.

- Weigh out 3 or 4 oeufs to get 250 g (8 oz.)
- 250 g (9 oz.) flour
- 250 g (9 oz.) sugar
- 250 g (9 oz.) softened butter
- 1 packet or 2 Tbsp. baking powder
- A pinch of salt
- 1 tbsp. dark rum
- Grated zest of 1 lemon (optional)
  1. Separate the egg whites from the yolks; beat the whites to stiff peaks;
  2. beat the egg yolks with the sugar until pale and creamy;
  3. with a whisk, gradually and gently blend the sifted flour into the egg yolk-sugar mixture, then the butter, baking powder and finally the rum;
  4. fold in the beaten egg whites with the whisk, using a circular top to bottom motion to thoroughly combine all the ingredients while keeping the batter light;
  5. grease the bottom and sides of a square cake pan with butter; dust it with flour; pour the batter into the pan;
  6. bake in a preheated 160°C / 325°F oven for about 45 minutes or until the tip of a knife inserted into the centre of the cake comes out clean;
  7. turn out of the pan while still hot.

sweet Bordeaux - Barsac or a Jurançon

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