Recipes

Turns out, I’ve made plenty of cakes called pound cakes (yes, I do have that bad of a memory), as evidenced by the recipes I’ve got kicking around, but none were true pound cakes in the original proportions. … Well, except I didn’t make it with one pound of each ingredient, but rather, 250 grams, or slightly more than half a pound… </nitpicking> Pound Cake Ingredients 250 grams butter, at room temperature 250 grams sugar, superfine if you can 250 grams eggs, at room temperature 250 grams flour Directions Preheat oven to 177C/350F/gas mark 4. … And, as with all cakes, cookies, muffins, and so on, you mix the batter just until the flour is incorporated since you do not want to develop the gluten in the flour, which would make the cake/cookie/muffin tough and chewie, and not in a good way. I contemplated serving this with lemon curd and whipped cream, but I must admit that laziness got to me.