Recipe: Traditional Pound Cake

Put the butter in pomade without lumps!
Incorporate the sugars, whiten the mixture with a mixer, whisk preferably, leaf by default.
Incorporate the eggs in three times while continuing to beat. It should look like buttercream.
Add the sifted flour, mix well but do not knead!
Put 250 gr (8.75 oz) of batter per mold (16 X 8 X 6 size of aluminum molds I use) otherwise fill three quarters.
Bake at +/- 180° for approximately 35 minutes.
For marbled cakes
Prepare 50 gr (1.75 oz) of cocoa powder and 20 gr (0.7 oz) of milk or rum to mix with 300 gr (10.5 oz) of batter.
Put 175 gr (6.25 oz) of vanilla batter in each mold then divide the chocolate batter into 4. Mix with a rotary motion using a fork (from the top of the mold to the bottom while turning).
Baking same as above
Tip
To have a beautiful ridge.
Put pomade butter in a piping bag and draw a line on each pound cake lengthwise.
It is possible to use powdered sugar because it melts faster or mix fine sugar.
It is unnecessary to put baking powder (chemical yeast), it is the good work of the butter and sugar as well as the emulsion that gives beautiful pound cakes!
I prefer pieces of about 250 gr (8.75 oz), which I freeze wrapped and take out as needed