Recipe: Traditional Pound Cake

Name: Quatre quart traditionnel
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 portions
Ingredients: quatre pièces de 250 gr ou 2 de 500 gr250 gr de beurre250 gr de sucre250 gr d‘œufs battu et chinoisé250 gr de farine type 45plus simplement prendre 5 œufs les casser battre légèrement chinoiser , et pesermettre ensuite tous les ingrédients en même quantité !

By le mitron lorrain ★ ★ ★ ★ ★ 3.9/5 (11 reviews) Desserts

Prep 30 min

Cook 30 min

Total 1h

Servings 16 serv.

Ingredients for 16 servings

four pieces of 250 gr or 2 of 500 gr
250 gr of butter
250 gr of sugar
250 gr of beaten and sifted eggs
250 gr of type 45 flour
more simply take 5 eggs, break them, beat lightly, sift, and weigh
then put all ingredients in the same quantity!

Step-by-step directions

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 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 of cocoa powder and 20 gr of milk or rum to mix with 300 gr of batter.
Put 175 gr 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, which I freeze wrapped and take out as needed