Pound cake is the simplest thing to throw together. Just weigh the eggs (in their shells), then use the same weight each of flour, butter and sugar. If you use self-raising flour, you can leave out the baking powder and salt. For a smaller cake, use fewer eggs, for a sheet cake, use more. Don’t forget to adjust the baking time, though! The recipe is just a 1:1:1:1 ratio. Another great blank canvas recipe to play around with.
I made this one using the “quatre-quarts” method, the French version of a pound cake – the name translates as “four quarters”. For the basic version, you would use melted butter and white sugar, but this one is a browned butter, brown sugar flavour bomb.
Makes 1 x 25cm (10″) loaf cake
4 large eggs, room temperature
all-purpose (plain) flour, weighing the same as the eggs
unsalted butter, weighing the same as the eggs
light brown sugar, weighing the same as the eggs
1 tsp vanilla extract
2 1/2 tsp baking powder
1/2 tsp of salt
Preheat oven to 180°C (360°F). Butter and flour a loaf tin.
Heat butter in small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the butter. Remove from heat, whisk for another 30 seconds and transfer to a bowl. Set aside to cool to room temperature.
In a large mixing bowl, beat eggs, sugar and vanilla extract together until thick and mousse-y, about 3 minutes.
Pour the butter in and beat to combine.
In a separate bowl, whisk together flour, baking powder and salt.
Sprinkle the flour mixture over the wet ingredients and fold together with a spatula or wooden spoon just until there are no traces of dry flour.
Pour the batter into the prepared tin.
Bake in centre of oven for about 50 minutes, until a toothpick inserted in the centre comes out clean. If it starts browning too much, cover loosely with aluminium foil.
Cool for 5 minutes in the tin, then remove to a wire rack to cool completely.