Recipe: Traditional Pound Cake

1 Put the butter in pomade without lumps. Incorporate the sugar and whiten the mixture with a mixer, with a whisk preferably, or with a paddle attachment by default.

2 Incorporate the eggs in three additions while continuing to beat. It should look like buttercream.

3 Add the sifted flour, mix well but don't knead.

4 Put 8.75 oz (250 g) of batter per mold (16 x 8 x 6, size of the aluminum molds I use) or fill three-quarters full.

5 Bake at approximately 355°F (180 °C) for 35 minutes.

6 For marbled cakes, prepare 1.75 oz (50 g) of cocoa powder and 0.7 oz (20 g) of milk or rum to mix with 10.5 oz (300 g) of batter. Put 6.25 oz (175 g) of vanilla batter in each mold, then divide the chocolate batter into 4 parts. Mix with a rotating motion using a fork (from the top of the mold to the bottom, turning).

7 Baking time is the same.

8 For a beautiful ridge, put some pomade butter in a piping bag and draw a line on each pound cake lengthwise. You can use icing sugar as it melts faster, or mix fine sugar instead.

9 There's no need to add backing powder (baking powder), it's the good work of the butter and sugar, as well as the emulsion, that gives beautiful pound cakes. I prefer pieces of about 8.75 oz (250 g), which I freeze wrapped in film and take out as needed.